Description
These Cake Mix Caramel Brownies are rich, gooey, and incredibly easy to make. Starting with a German chocolate cake mix, they’re swirled with melted caramel and layered with chocolate chips for the ultimate chewy and fudgy brownie treat.
Ingredients
- 1 (15.25-ounce) box German chocolate cake mix
- 14 ounces soft or chewy caramel candies, unwrapped
- 2/3 cup evaporated milk, divided
- 3/4 cup melted salted butter
- 2 tablespoons all-purpose flour
- 12 ounces semi-sweet chocolate chips
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Spray a 9x13x2-inch baking pan with nonstick spray. Optionally line with parchment paper with overhang for easy removal.
- In a small saucepan over low heat, melt caramels with 1/3 cup evaporated milk, stirring until smooth. Remove from heat and let cool slightly.
- In a large bowl, mix cake mix, remaining 1/3 cup evaporated milk, melted butter, and flour until fully combined.
- Press half of the batter evenly into the bottom of the prepared pan. Bake for 6–8 minutes until just set.
- Remove from oven and immediately sprinkle chocolate chips over the hot base. Pour the melted caramel mixture evenly over the chocolate chips.
- Crumble the remaining batter over the top of the caramel layer.
- Return to the oven and bake for an additional 18–20 minutes until the top is set.
- Let cool completely until the caramel sets. Chill in the fridge to speed up cooling if needed. Slice and serve.
Notes
- Use parchment paper with overhang for easy removal from the pan.
- For a crunch, stir in or sprinkle chopped pecans.
- Chilling helps the caramel firm up for cleaner slicing.
- Store in an airtight container at room temperature for 3–4 days or in the fridge for up to a week.
Nutrition
- Serving Size: 1 brownie
- Calories: 290
- Sugar: 26g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
