Caramel Brownie Recipe

stack of caramel brownies on a cooling rack

Gooey and fudgy, these caramel brownies have a thick layer of caramel and chocolate chips running through the middle. You get the perfect combination of chocolate and caramel with every bite.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Servings brownies

Calories 163kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

14 oz package Kraft caramels about 50 or 1 bag of Caramel Bits
2/3 cup evaporated milk divided
1 box of German Chocolate cake mix
3/4 cup butter melted
1 cup semi sweet chocolate chips
1 cup chopped nuts optional. I don't use.

Instructions

Over medium low heat, melt 1/3 C evaporated milk and caramels in a saucepan. Stir often.
Grease a 9 x 13 pan
Mix cake mix, butter, 1/3 C evaporated milk by hand in a bowl.
Press 1/2 of the dough into bottom of pan
Bake at 350 degrees F for 6 minutes
Sprinkle chocolate chips over the top and spread caramel on top of that
Sprinkle remaining dough on top (will not completely cover)
Bake 15-18 minutes
Cool on a wire rack. You can put in the refrigerator to cool.

Video

Notes

For salted caramel brownies, sprinkle the top of the caramel layer with some flakey sea salt.

Allow brownies to cool before cutting. I find using a disposable plastic knife to cut the brownies gives you the cleanest cut.

Be sure to use chewy caramel candies. I like Kraft the best. You don't want a hard caramel candy.

You can add some chopped pecans to the brownie mixture if you like nuts in your brownies.

Don't overmix your brownie batter. I just do it by hand in a bowl and don't use a mixer.

Nutrition