Cake Mix Caramel Brownies
Deliciously fudgy brownies made easy with a cake mix, enriched with gooey caramel and chocolate chips.
Ingredients
For the Brownies
- 1 box 15.25-ounce box german chocolate cake mix
- ¾ cup melted salted butter
- 2 tablespoons all-purpose flour
- 12 ounces semi-sweet chocolate chips
- ½ cup chopped pecans (optional) Can be omitted or replaced with other nuts.
For the Caramel
- 14 ounces soft or chewy caramel candies (unwrapped) Use soft or chewy caramels for the best texture.
- ⅔ cup evaporated milk (divided)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray. If desired, line with parchment paper, leaving a 1-inch overhang on the sides.
- In a small saucepan, combine the unwrapped caramels and ⅓ cup of evaporated milk. Heat over low, stirring until melted and well mixed, about 5 minutes. Remove from heat and cool slightly.
- In a large bowl, mix the cake mix, remaining ⅓ cup of evaporated milk, melted butter, and flour until fully combined.
Baking
- Press half of the brownie batter evenly into the bottom of the prepared pan. Bake for 6-8 minutes.
- Sprinkle the chocolate chips over the hot brownie layer and drizzle the slightly cooled caramel on top.
- Crumble the remaining brownie batter over the caramel and return to the oven. Bake for an additional 18-20 minutes.
Cooling
- Remove from the oven and allow to cool completely. For quicker setting, refrigerate.
Notes
For serving, cut into squares and serve plain, or top with whipped cream, vanilla ice cream, or a drizzle of chocolate sauce. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze in a freezer-safe container for up to 3 months.