Caramel Brownies Worth Remembering

A few decades ago, I babysat for a family who made the BEST caramel brownies of all time. Obviously they really made an impression because I am thinking about them literally 20 years later!

They are rich, chewy and full of chocolate. I’ve lost contact with that family, but the things I remember about them are that they include caramel, and a box of Betty Crocker German Chocolate cake mix.

With just that information, I went to Pinterest and got tons of results for brownie recipes that look similar to what I’m remembering. So I got to work testing a few and here is the winning Pinterest recipe for the caramel brownies of my dreams!

They are obviously amazing right out of the oven, but also perfect to freeze and eat thawed or warmed with ice cream. I freeze them in a square large enough to quarter later on, double wrapped in Press n’ Seal. They are AMAZING to make ahead and keep in the freezer for those nights you just need a pick me up!

German Chocolate Caramel Brownies

These German Chocolate Caramel Brownies start with a cake mix but are some of the fudgiest brownies EVER! A sweet layer of caramel is the ultimate surprise inside these delicious and easy brownies! Author: Trish - Mom On Timeout Recipe Type: American

Prep time:
Cook time:
Serving size: 24
Calories per serving: 163

20 kraft caramel squares
1/3 cup evaporated milk
15.5 ounces , german chocolate cake mixes 1 box
3/4 cup melted challenge butter
1/3 cup evaporated milk
3/4 cup mini chocolate chips
1 cup chopped nuts i used walnut
1 cup chocolate chips semi-sweet, milk, dark - whatever you have on hand

Preheat oven to 350F.

Spray a 9x13 in baking dish with cooking spray and line with parchment paper. Set aside.

Combine caramels and 1/3 cup evaporated milk in a microwave safe container. Heat on high heat in 30 second intervals, stirring in between, until fully melted. Set aside.

Combine cake mix, melted butter, 1/3 cup evaporated milk, mini chocolate chips, and chopped nuts in a bowl. Stir just until combined.

Spread half of the cake mixture onto the bottom of the baking dish and bake for 7 minutes.

Remove from the oven and sprinkle on one cup of chocolate chips. Drizzle the caramel sauce on top. (If caramel has cooled to the point that it cannot be drizzled, return to the microwave for 10 seconds and stir.)

Spread the remaining half of the cake mixture over the top of the caramel and chocolate chips. It's okay if you don't get 100% coverage. Bake for 15-18 minutes.

Serve immediately with ice cream or let cool before cutting into bars.

Store in an airtight container for up to 4 days.


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These brownies lived up to my own childhood memories, and I hope you love them too!


    Stefanie Hathaway
    Monthly Newsletter Contributor since 2016
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