These brownies are a reliable showstopper. They combine a quick box‑mix base with a gooey caramel layer and a hefty handful of chocolate chips. The method is straightforward, but the textures—chewy crust, molten caramel, melty chips and cakey top—feel deliberately indulgent.

I test recipes so you don’t have to guess which steps matter. There are a few small tricks here: part‑baking the crust, tempering the caramel with just a bit of evaporated milk, and spooning the remaining batter on top so the filling peeks through. The result is dramatic without being fussy.

If you bake on a weeknight or for a casual gathering, this gives you an impressive plate with minimal hands‑on time. Read through the ingredient notes and steps once, then follow the order exactly for the cleanest results.

Shopping List

5 ounces evaporated milk (you’ll use it divided)
12 ounces caramels (one package)
¾ cup butter, melted
15.25 ounces German Chocolate cake mix (one box)
12 ounces chocolate chips
Nonstick spray for the pan

Ingredients

5 ounces evaporated milk, divided — used to thin and smooth the caramel and to hydrate the cake mix; follow the split in the directions.
12 ounces caramels (1 package) — the primary sweet, gooey layer; melt gently so they stay pourable but not scorched.
¾ cup butter, melted — fats keep the crust tender and help bind the cake mix into a workable layer.
15.25 ounces German Chocolate Cake Mix (1 box) — provides the chocolate batter and structure; pressing half into a crust gives a dense base while spooning the rest creates the patchy top.
12 ounces chocolate chips — sprinkling over the caramel adds pockets of melted chocolate and texture contrast.

Chocolate Caramel Brownies in Steps

Preheat oven to 350°F. Grease a 9×13‑inch baking dish with nonstick spray and set aside.
In a medium saucepan, combine 12 ounces caramels and 2.5 ounces of the 5 ounces evaporated milk (5 ounces evaporated milk, divided). Melt over medium‑low heat, stirring frequently, until smooth. Remove from heat and set aside to cool until slightly thickened but still pourable.
In a mixing bowl, combine the 15.25‑ounce German chocolate cake mix, ¾ cup melted butter, and the remaining 2.5 ounces evaporated milk. Mix with a stand mixer or hand mixer until evenly combined.
Spread half of the cake mix batter evenly across the bottom of the prepared 9×13 pan, pressing gently to form a uniform layer.
Bake the crust in the preheated 350°F oven for 6 minutes. Remove from oven.
Immediately pour the cooled caramel evenly over the partially baked crust. Sprinkle 12 ounces chocolate chips over the caramel.
Drop the remaining cake mix batter by spoonfuls over the chocolate chips and caramel (it will not completely cover—this is expected).
Return the pan to the oven and bake at 350°F for 15–18 minutes, or until the top is set and the edges are just beginning to brown.
Remove from oven and let cool in the pan before cutting and serving.

What You’ll Love About This Recipe

It’s fast. The box mix and short bake times mean you’ll have dessert in under an hour with very little fuss. Yet it tastes layered and deliberate—caramel and chocolate in each bite.

The texture contrast is the real highlight: a firm, slightly crisp base, a molten caramel middle, and a tender, cakey top dotted with melted chips. Those contrasting textures give the bars a bakery‑level feel without a bakery‑level effort.

It’s forgiving. The spoon‑drop top is meant to be imperfect. If the caramel pools or the top looks patchy, that’s normal; it bakes into a rustic, attractive finish.

Vegan & Vegetarian Swaps

Vegetarian: this recipe is vegetarian as written, but check chocolate chips and caramels if you avoid dairy‑derived additives; many mainstream options are fine for lacto‑vegetarian diets.

Vegan: to make a vegan version, replace each dairy component with vegan equivalents. Use vegan caramel candies or a homemade vegan caramel, swap evaporated milk for a canned coconut milk (full fat) or a labeled vegan evaporated milk product, and use vegan butter and dairy‑free chocolate chips. For the cake mix, look for a vegan chocolate cake mix or check the ingredients on your German chocolate mix—if it contains milk powder, substitute with a vegan chocolate cake mix and adjust the fat/liquid as needed. Note: proportions and baking behavior may shift slightly with these swaps, so watch bake time closely.

Tools & Equipment Needed

9×13‑inch baking dish (metal or glass)
Medium saucepan (for melting caramels)
Stand mixer or hand mixer (to combine the cake mix, butter, and evaporated milk)
Mixing bowls
Spatula and wooden spoon
Measuring cups and a scale if you prefer exact weights
Nonstick spray for the pan
Oven preheated to 350°F

Mistakes That Ruin Chocolate Caramel Brownies

Overheating the caramel—caramels scorch easily. Melt slowly over medium‑low and stir constantly. If the caramel gets grainy, it will stay grainy in the bars.
Using all the evaporated milk at once—this recipe splits it for a reason. Use 2.5 ounces with the caramels and 2.5 ounces with the cake mix as directed.
Skipping the partial bake—that 6‑minute pre‑bake gives the crust structure so the caramel doesn’t sink through entirely.
Pressing the bottom layer too thin—press it into a uniform layer but don’t compress it to a wafer; you need some heft under the caramel.
Not letting the caramel cool slightly—if it’s too hot when poured, it will thin and soak the crust, making the bars greasy instead of layered.
Overbaking at the end—watch for the top to just set and for the edges to begin browning. The caramel should remain gooey.

Seasonal Serving Ideas

Winter: warm a square slightly and serve with a spoonful of crème fraîche or a dusting of flaky sea salt. Hot coffee or espresso pairs beautifully.

Spring: slice smaller and set on a platter with fresh berries to cut the sweetness. A dollop of lightly sweetened whipped cream or mascarpone lifts each bite.

Summer: serve warm with a scoop of vanilla ice cream for a classic warm‑and‑cold contrast that’s always crowd‑pleasing.

Fall: sprinkle a few toasted pecans or chopped toasted hazelnuts on top after baking for a nutty crunch that echoes German chocolate flavors.

Chef’s Rationale

Why a box mix? It gives reliable structure and a deep chocolate base without the fiddly steps of tempering or multiple bowls. The cake mix is also formulated to perform consistently, which helps this layered approach work every time.

Why partially bake the crust? The short pre‑bake firms the base so the caramel sits on top, rather than seeping through and creating a single, wobblier layer. It gives a distinct textural separation that feels elevated.

Why split the evaporated milk? A small amount with the caramels keeps the caramel pourable and silky; the remainder hydrates the dry cake mix so the batter binds. The split prevents one layer from becoming overly wet.

Why spoon the top batter instead of spreading? The spooned dollops bake into an attractive, cakey top with gaps where the caramel brightens through. It’s both rustic and efficient—no need to labor over a perfect top layer.

Save It for Later

Store cooled bars in an airtight container at room temperature for up to 2 days. Because of the caramel and butter, refrigeration keeps them firmer and extends life—refrigerate up to 4 days.

To freeze: wrap individual squares tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature or warm briefly in a low oven before serving.

Common Questions

Can I use a different cake mix flavor? You can, but German Chocolate gives a particular chocolate‑coconut note (depending on the mix). A standard chocolate cake mix works fine if you prefer a more neutral chocolate base.

My caramel seized—what now? If the caramel becomes grainy or thick while melting, remove from heat and stir in a small splash of the remaining evaporated milk to smooth it. If it stays gritty, a quick pass through a fine mesh strainer can help, but results will vary.

How do I get clean slices? Chill the pan until the caramel firms slightly. Use a sharp knife warmed under hot water, wiped dry between cuts, for neater edges.

Can I double the recipe? Yes—use two 9×13 pans rather than changing the depth in one pan. Bake times may be similar; monitor doneness closely.

The Last Word

This recipe is about maximum payoff for minimal complexity. Follow the sequence—partial bake, cooled caramel, chips, spooned top—and you’ll get deep chocolate flavor with a beautiful, gooey caramel center every time. Make a batch when you want something memorable, fast.

Print Recipe Save it for later

Chocolate Caramel Brownies

Fudge-like brownies made with German chocolate cake mix, layered with a caramel filling and chocolate chips.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Servings: 20 servings

Ingredients

5 ouncesevaporated milkdivided
12 ouncescaramels 1 package
3/4 cupbuttermelted
15.25 ouncesGerman Chocolate Cake Mix 1 box
12 ounceschocolate chips

Instructions

Preheat oven to 350°F. Grease a 9×13‑inch baking dish with nonstick spray and set aside.
In a medium saucepan, combine 12 ounces caramels and 2.5 ounces of the 5 ounces evaporated milk (5 ounces evaporated milk, divided). Melt over medium‑low heat, stirring frequently, until smooth. Remove from heat and set aside to cool until slightly thickened but still pourable.
In a mixing bowl, combine the 15.25‑ounce German chocolate cake mix, ¾ cup melted butter, and the remaining 2.5 ounces evaporated milk. Mix with a stand mixer or hand mixer until evenly combined.
Spread half of the cake mix batter evenly across the bottom of the prepared 9×13 pan, pressing gently to form a uniform layer.
Bake the crust in the preheated 350°F oven for 6 minutes. Remove from oven.
Immediately pour the cooled caramel evenly over the partially baked crust. Sprinkle 12 ounces chocolate chips over the caramel.
Drop the remaining cake mix batter by spoonfuls over the chocolate chips and caramel (it will not completely cover—this is expected).
Return the pan to the oven and bake at 350°F for 15–18 minutes, or until the top is set and the edges are just beginning to brown.
Remove from oven and let cool in the pan before cutting and serving.

Equipment

9x13 inch Baking Dish
Medium Saucepan
Mixing Bowl
Stand mixer or hand mixer
Spoon

Notes

Tips
Remember to disregard the cake mix box instructions and use the ingredients listed in my recipe to make the batter. You want to make rich, fudgy brownies instead of cake.
I’ve only tested this recipe with store-bought caramels and not homemade caramels. I can’t say how it will turn out with homemade ones, but if you try it, please let me know how it worked for you!
Don’t try and slice the brownies while they’re still warm – they will just be a big mess! You want the caramel to set up, so leave them to cool fully before serving. You can stick them in the refrigerator or even the freezer if you want to speed up the cooling process.
Store your cooled brownies in an airtight container, and they will keep well for a few days at room temperature.