A simple classic, these Caramel Brownies are a gooey, delicious way to make brownies from a cake mix. They only take a few ingredients and everyone loves them!
If you love all things caramel, also try these easy Microwave Caramels!
I am all about the classic, hand me down recipes. And I am guessing many of you have a similar recipe to these Caramel Brownies already in your recipe book. I remember my sister making these regularly quite a long time ago. But most of the time, these recipes are the best and the recipes that are made the most often!
This easy brownie recipe has actually been hiding in my archives from way back in January of 2010. But when I needed to bring dessert to a family dinner, I made these brownies as well as 2 others. And while I really did like all of them, these Caramel Brownies were definitely the first to fly off of the plate. So I think it’s fair to say that these brownies will always be a crowd pleaser!
Ingredients
- Cake Mix: I know that cake mixes have been shrinking over the years. This recipe has been retested with a 15.25 oz cake mix as of April 2024. There are a couple of brands that still have 15.25 oz cake mixes (Pillsbury & Duncan Hines). Betty Crocker is 13.25 oz. If you use the 13.25 oz, you’ll want to add 1/2 cup of flour in with the brownie mixture. I like the German Chocolate cake for these, but you could use any chocolate cake mix.
- Evaporated Milk: You will need evaporated milk for both the brownie layers and the caramel layer. Make sure you are using evaporated milk, not sweetened condensed milk.
- Butter: I like unsalted butter.
- Eggs: I use large eggs.
- Caramels: I tend to stick to the Kraft caramel squares for this recipe. The bags for these have shrunk, too, and I usually find them in 10 ounce bags, so I grab 2 for this recipe and have some left over.
- Chocolate Chips: I prefer semi-sweet chocolate chips. You could also use dark chocolate chips. Milk chocolate would probably be too sweet, as these brownies are already very sweet.
How to Make Caramel Brownies
STEP 1: Start by making your brownie batter. Simply mix together the cake mix, evaporated milk, butter, and eggs. I don’t even use a mixer – a spatula or wooden spoon will work just fine.
STEP 2: Take about 2/3 of the batter and spread it in the bottom of a prepared pan. Bake this for about 8 minutes.
STEP 3: While the bottom layer is baking, combine the caramels and the remaining evaporated milk.
STEP 4: Melt these together until all of the caramel is melted and it is smooth. I like to make sure to stir the mixture the whole time to prevent burning.
STEP 5: Pour the caramel over the partially baked brownie layer. Spread this gently over the top into an even layer.
STEP 6: Sprinkle the chocolate chips on top of the caramel.
STEP 7: Take your remaining batter and drop it by spoonfuls over the top. You won’t be able to spread this, so just try to make sure the top is fairly covered.
STEP 8: Back into the oven they go to bake until the brownies are baked. This should take about 20 minutes. Let the brownies cool before cutting into squares.
Tips and Tricks
The brownie batter will be thick and will be fairly hard to spread in the bottom of your pan, especially if it is greased well. I find the easiest thing to do is spray a spatula with nonstick cooking spray and use that to press the batter into the pan, or spray your fingers with cooking spray and press it in with your hands.
I think these are best stored in the refrigerator. Plus, it’s my guilty pleasure to sneak cold bites of caramel brownies! But they will also do fine in a covered container at room temperature.
You could also freeze these brownies. I like to wrap them individually in plastic wrap, then place them in an airtight container. Freeze for up to 3 months, and thaw them at room temperature.
More Brownie Recipes
Pressure Cooker Fudgy Brownies
Mega Mallow Coconut Brownies
Biscoff Brownies
Double Malt Brownies
Rocky Road Brownies
Tools Used to Make These Caramel Brownies
You need a good baking dish for these brownies – I like using a cake pan because the sides and corners are straight.
These Kraft caramels are the caramels that I used for this recipe.
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Caramel Brownies
Ingredients
Brownie Layer:
- 15.25 oz German chocolate cake mix (see notes)
- 1/2 cup evaporated milk
- 2 eggs
- 1/2 cup butter melted
Caramel Layer:
- 16 ounces caramels unwrapped
- 1/3 cup evaporated milk
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF. Spray a 9×13-inch baking dish with nonstick cooking spray or line with parchment paper.
- In a bowl, combine the cake mix, 1/2 cup evaporated milk, butter, and eggs and mix well. Press two-thirds of the mix into the bottom of the prepared pan. The batter is thick and sticky, so you may need to gently press it in evenly with a spatula sprayed with cooking spray or with wet hands.
- Bake the layer for 8 minutes in the preheated oven.
- Meanwhile, melt the caramels with the 1/3 cup evaporated milk in a small saucepan over medium heat.
- Gently spread the caramel mixture over the partially baked layer. Sprinkle the chocolate chips over the caramel. Drop spoonfuls of the remaining batter over the caramel layer.
- Return the dish to the oven and continue to bake for 20 minutes, or until the brownie is set.
- Let the brownies cool before slicing.
Abigail Templeton says
This is a very good recipe and easy to follow!!
Deborah says
Thanks, Abigail – I’m so glad you enjoyed them!
Martha says
Those milky way bars look devine. I love the convenience of baking cookies and bars with a cake mix.
Peggy Clyde. says
I love cookies more than anything else. These look so yummy. Thanks for the recipe.
Kim says
I love those milky way bars. They look delicious! They definitely would've caught my attention while paging through the book.
Deborah says
Megan – I would have never guessed it was a cake mix if I hadn't made them myself!
megan says
those milky way bars look incredible! i really want to make them. i was surprised by the cake mix though…do they have a cakey texture at all?
Maria says
Nice review. The squares look dddddelicious!!!!!
teresa says
great review, and review criteria! i love cookbooks!
Bumpkin on a Swing says
We cajun's don't use Creole mustard either. Break out the brown mustard for us too!
Authentic Cajun Cooks usually don't write down the recipes, we wing it!
Will get you some of the best of Cajun recipes around Mardi Gras! They run rapid then!
Rosa's Yummy Yums says
Those a great recipes! I particularly like the Mardis Gras porc.
Cheers,
Rosa