Chocolate Caramel Brownies
Fudge-like brownies made with German chocolate cake mix, layered with a caramel filling and chocolate chips.
Servings: 20 servings
Ingredients
Ingredients
- 5 ouncesevaporated milkdivided
- 12 ouncescaramels 1 package
- 3/4 cupbuttermelted
- 15.25 ouncesGerman Chocolate Cake Mix 1 box
- 12 ounceschocolate chips
Instructions
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.
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.