Cake Mix Caramel Brownies

These Cake Mix Caramel Brownies are the ultimate chocolate fix made with minimal effort. Starting with a box of German chocolate cake mix, gooey caramel swirled between fudgy brownie layers, and optional crunchy pecans, this dessert is rich, decadent, and dangerously easy to make. Perfect for potlucks, parties, or when a chocolate craving hits hard.

Why You’ll Love This Recipe

This recipe is as easy as it is indulgent. Using a cake mix as the base cuts down on prep time without sacrificing that rich, fudgy brownie texture. The layer of melted caramel and chocolate chips takes it over the top, and a quick chill sets everything perfectly. You’ll love how this treat comes together with pantry staples and satisfies every sweet tooth at the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (15.25-ounce) box German chocolate cake mix

• 14 ounces soft or chewy caramel candies, unwrapped

• ⅔ cup evaporated milk, divided

• ¾ cup melted salted butter

• 2 tablespoons all-purpose flour

• 12 ounces semi-sweet chocolate chips

• ½ cup chopped pecans (optional)

Directions

1. Preheat the Oven:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray and optionally line with parchment paper, leaving an overhang for easy removal.

2. Melt the Caramels:
In a small saucepan over low heat, combine the unwrapped caramels with ⅓ cup of the evaporated milk. Stir continuously until smooth and fully melted, about 5 minutes. Set aside to cool slightly.

3. Make the Brownie Base:
In a large mixing bowl, combine the cake mix, remaining ⅓ cup evaporated milk, melted butter, and flour. Mix until a thick dough forms.

4. Bake the First Layer:
Press half of the dough evenly into the bottom of the prepared baking dish. It will be a thin layer, but it will rise as it bakes. Bake for 6–8 minutes.

5. Add the Fillings:
Remove from the oven and immediately sprinkle the chocolate chips evenly over the hot brownie layer. Pour the melted caramel evenly over the chocolate chips.

6. Add the Topping:
Crumble the remaining dough over the caramel layer. It won’t completely cover the top — that’s okay.

7. Final Bake:
Return the pan to the oven and bake for an additional 18–20 minutes, or until the top is set.

8. Cool and Slice:
Let the brownies cool completely before cutting, allowing the caramel to set. For quicker setting, refrigerate for 30–60 minutes.

Servings and timing

This recipe makes 16 brownies.
Prep Time: 15 minutes
Cook Time: 33 minutes
Total Time: 48 minutes

Variations

• Nutty Crunch: Stir chopped pecans or walnuts into the batter or sprinkle on top.

• Salted Caramel: Sprinkle sea salt over the caramel layer before adding the top crumble.

• Double Chocolate: Use dark chocolate or white chocolate chips for a richer or sweeter twist.

• Gluten-Free Option: Use a gluten-free chocolate cake mix and ensure all other ingredients are gluten-free.

• Add Espresso Powder: Add 1 teaspoon of instant espresso powder to the batter to enhance the chocolate flavor.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Store in the fridge for up to 5 days to keep the caramel firm and chewy.

Freezer: Freeze in a single layer or between parchment paper in a sealed container for up to 3 months. Thaw at room temperature or microwave briefly.

Reheating (Optional): Microwave for 10–15 seconds for a gooey, melty brownie experience.

FAQs

Can I use a different cake mix flavor?

Yes! Devil’s food, fudge, or chocolate cake mix will also work, though German chocolate is recommended for best results.

What kind of caramel candies work best?

Use soft or chewy caramels — brands like Kraft or Werther’s soft caramels melt well.

Can I make this without the pecans?

Absolutely. Pecans are optional and can be left out without affecting the texture.

How do I prevent the caramel from getting too hard?

Let the brownies cool at room temperature and avoid overcooking. If needed, microwave individual slices for a few seconds to soften.

Do I need to line the pan with parchment paper?

It’s optional, but parchment makes it easier to lift the brownies out for clean slicing.

Can I use caramel sauce instead of candies?

No, caramel sauce will be too runny. Stick to melting actual caramel candies with evaporated milk.

Why does the top layer look patchy?

That’s normal — the crumbled dough creates a rustic topping that allows the caramel to peek through.

Can I double the recipe?

Yes, double everything and bake in a 9×13-inch pan. You may need to add 5–10 minutes to the second bake time.

Are these brownies freezer-friendly?

Yes, they freeze well. Wrap tightly and thaw at room temp before serving.

How long should I chill the brownies?

If in a rush, chill for 30–60 minutes. Otherwise, let them cool at room temperature for 1–2 hours.

Conclusion

Cake Mix Caramel Brownies are a shortcut dessert with a bakery-worthy payoff. Rich, chewy, gooey, and irresistibly chocolatey, these brownies are everything you want in a sweet treat — with just a fraction of the effort. Whether you’re baking for a party, a potluck, or just to satisfy a Tuesday craving, these brownies are guaranteed to impress.