We’re still trying to recover from the holidays in our household. We’ve done tons of cooking, but not a lot of blogging. So here’s a classic recipe from a few years ago with a brand new–and much improved–photo: Caramel Brownies. A gooey layer of buttery caramel sandwiched between two delicious layers of chocolate brownie. These are just about as good–not to mention as easy–as it gets!
50 Kraft caramels, unwrapped
1 can evaporated milk
1 box german chocolate cake mix
3/4 cup butter, melted
2 Tablespoons flour
12 oz chocolate chips
Combine caramels and 1/3 cup evaporated milk in a small saucepan and heat over low until melted. Stir to combine. In a separate bowl, combine cake mix, butter, flour, and 1/3 cup evaporated milk. Spread half of the cake mixture into the bottom of a greased 9×13″ pan. Bake at 350 degrees for 6 minutes. As soon as the bottom layer comes out of the oven, sprinkle with chocolate chips and spread on caramel. Top with remaining cake mixture, and bake for another 15-18 minutes. Cool completely before serving.
Oh yum, these look so delicious. One of these to aid my revision right now would be ideal š
There is nothing else to say except YuUM!
I think these are the brownies that one of my teachers use to make us in middle school for “good behavior” I still remember how delicious they were! I am going to make these soon!! Thanks for posting!
I tried these tonight. Oh, wow. Soooo good.!!!!
As I read about your ‘Carmelitas’, I kept thinking about my favorite ‘Caramel Brownie’ recipe … which is the same as yours. This recipe is so good that I had a caterer trade me any recipe of hers for this ‘caramel brownie’ recipe. She then named it ‘gut-bombers’. I have even doubled the recipe, put it in a air-tight container and given it as a gift to someone that adores them! …so yes, they are wonderful!
I have this same recipe from my local Junior League cookbook. They are wonderful and so much better than the box version.
I make these but I add a cup of nuts with the chocolate chips then pour the caramel on. They are to die for……..
Hello! I was wondering, if I do not find the german chocolate cake mix, can I use my regular brownie recipe and bake as directed on yours? Than you for posting!
Hi Francesca. If you don’t have a german chocolate cake mix, you can substitute a devil’s food cake mix and follow the directions on this recipe, or you can use a brownie mix prepared according to the package directions.
Thank you very much! I will try this brownie, it looks really provocative!
Thank you for taking the time to answer me. I will try, this brownie really looks provocative! I’m from Venezuela and I like very much your blog
I want to make these, I have a question about the cake mix? Do I follow the box directions & then add the additional ingreadienets– or skip them and just add the flour & butter? ( no eggs?)
Ignore the directions on the box! Just combine the mix with butter, flour, and 1/3 cup evaporated milk.
Dear Lulu the Baker,
How can I save this recipe to my recipe list from ZipList.com?
Gracias!
Hi! I just added the ziplist button to the bottom of the caramel brownies recipe. Thanks for the heads-up; I have to paste it into all old recipes one-at-a-time, so I sometimes forget which ones I haven’t gotten to!
At my house, these are called “turtle cake”…made the same way. You want to eat the whole bunch but can hardly finish eating one ~ they are so decadent.
MJ
They are so good! Do you add pecans to yours?
love these..makibg them right now
Yay! Send the leftovers my way! š
has anyone made these ahead of serving and frozen them?