Cake Mix Caramel Brownies Recipe

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I will be the first to admit that I am addicted to desserts. They are my weakness!

The more ooey and gooey they are, the better.
Caramel and chocolate seem to be the perfect couple and when you pair them with a cake mix recipe, you get quick and easy gooey deliciousness. :)
These brownies are so easy to whip up . . . you really would have no idea that they were made with a cake mix!

Cake Mix Caramel Brownies Recipe:
Ingredients:
1 package (14 ounces) caramels
1/2 cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
1/3 cup evaporated milk
3/4 cup butter, melted
1/4 cup chopped pecans
2 cups milk chocolate chips

Directions:
Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted (you can also do this on the stove-top over low heat- just keep stirring until caramels are melted).
Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan (and when I say grease it, I mean it! These tend to be sticky, so grease it well. You may also want to grease the sides of the pan to prevent the caramel from sticking).
In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. The dough will be VERY thick and kind of hard to stir- that means that you made it right! Place 1/2 of the batter in prepared baking pan. I sprayed my fingers with non-stick cooking spray and spread it in the bottom of the pan using my hands.
Bake for 8 minutes.
Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered. With the batter being so thick, I places little teaspoonfuls all over the top and then carefully pushed them together to cover the caramel. It doesn't look very pretty, but they will still taste amazing. :)
Bake for an additional 15-20 minutes. Remove and let cool. It is best to wait until the brownies are cooled to cut into them (it will be hard, but trust me- they are so worth the wait!).

Want some more brownie recipes?
These ones are delicious too!
 
 
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  1. Dell Lutz says:

    Could we possibly use a jar of caramel ice cream topping instead of sitting there unwrapping all those caramels? Just wondering:)

  2. Martha Combs says:

    I have been making these for years. They are always a hit and no one can believe it is made with a cake mix. The one thing I do differently is I use Mini chocolate chips it makes a difference and I also use more pecans.

  3. Julie says:

    I’m lamenting the fact that all the cake mix brands have changed their formula (as well as the size of box) and now these brownies taste nothing like they used to. (I have been making this recipe for over 20 years.) I’ve tried tweaking the recipe (taking some mix from one box and adding it to another until it weighs 18.2 oz like it used to). Brownies come out dry. Tried underbaking, still no success. Also, FYI, Kraft brands caramels have reduced their size package from 14 oz to 11 oz. If you are successful adapting this recipe using the new size packages, I would love to know what changes you made.

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