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World’s Best Caramel Brownies

5 from 7 votes
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posted: 07/31/12

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy
These World’s Best Caramel Brownies are so easy to make and so delicious! Everyone always wants this caramel brownie recipe. With only six ingredients, this is going to be your new go to brownie recipe!
 
pile of caramel brownies with bite missing

When I was about six months pregnant with our third little wonder, a good friend of mine shared a Caramel Brownie recipe with me. Like my very pregnant self needed another method to get chocolate into my body. These are insanely good. I have made them a dozen times, and without fail whenever I make them for someone, they ask for the recipe. I cautiously give it to them, reminding them that I call them Crack Brownies for a reason. You start off eating just a little piece, and then you casually think you’ll just slice off a little snibit more. Okay, maybe just a tiny bit more. I mean, why not have another piece. Before you know it, you have eaten a whole row of the brownies!

Proceed with caution people.

HOW TO MAKE CARAMEL BROWNIES

You start by melting some caramel with evaporated milk.

Combine dry German chocolate cake mix, melted butter, evaporated milk, and vanilla. Your batter won’t have the consistency of typical brownie batter. It’s a little more like dough.

Divide the batter in half and spread half of it into a greased 9 by 13 baking pan.

The layer will be very thin, but that’s cool, the best is yet to come.

Bake for 8 minutes in a 350 degree oven. Wipe up your drool. You aren’t done baking.

Once the first layer is baked, add the caramel evenly.

Sprinkle on the chocolate chips.

Then glob on the other half of the batter.

Put it back in the oven for about 18 more minutes.

When it comes out . . . here is where you need to be really careful. Just go ahead and admire it’s beauty. Don’t cut into it! Hand it off to someone you love. Because once you cut into it, there really is no going back.

And there you have it. Crack Brownies.

three caramel brownies pilled

Actually, these pictures come from my second time making these brownies in July. Typically when I do a blog post, I really am making something for a purpose. Gift, family dinner, party I’m attending, etc. These were originally made for my Fourth of July party, but they got eaten before I could get any good pictures of them! So I made them again. With no purpose. Dangerous. I finally sent about half the pan home with a friend who stopped by telling her that I needed to get them out of my home before I ate the rest. Crack. Brownies.

IF YOU LIKE THESE CARAMEL BROWNIES, YOU WILL ALSO LOVE:

a pile of caramel brownie recipe

pile of caramel brownies with bite missing
5 from 7 votes

World’s Best Caramel Brownies

Serves: 24
(tap # to scale)
Prep: 10 minutes
Cook: 26 minutes
Total: 36 minutes
These World's Best Caramel Brownies are so easy to make and so delicious! Everyone always wants this caramel brownie recipe. With only six ingredients, this is going to be your new go to brownie recipe!

Ingredients

  • 14 ounces of caramels {if you only find a 1 lb package you really do need to take out 2 ounces, this is not one of those times in life when more caramel is better}
  • 1/2 a cup and 1/3 a cup of evaporated milk divided
  • 1 box German chocolate cake mix
  • 3/4 a cup of melted butter a stick and a half
  • 1 tsp of vanilla extract
  • 1 cup of chocolate chips

Instructions

  • Preheat your oven to 350 degrees.
  • Take the plastic off all of the caramels and put them in a small saucepan with 1/2 a cup of evaporated milk over medium heat. Heat until the the caramels are completely melted and the sauce is smooth, being careful to stir frequently.
  • While the caramels are melting, mix together the dry German chocolate cake mix, 1/3 a cup of evaporated milk, the melted butter, and the vanilla. Mix until it is a smooth consistency.
  • Divide the batter in half and spread half evenly into a greased 9 by 13 pan. Bake for 8 minutes.
  • After 8 minutes pull the brownies out, and top with the caramel sauce (spreading it very gently to make an even layer), sprinkle with chocolate chips, and then glob on the second half of the batter.
  • Put it back in the oven for 18 minutes.
  • Enjoy the deliciousness, but be careful.
Calories: 513kcal (26%) Carbohydrates: 85g (28%) Protein: 5g (10%) Fat: 19g (29%) Saturated Fat: 8g (50%) Monounsaturated Fat: 2g Cholesterol: 18mg (6%) Sodium: 709mg (31%) Potassium: 147mg (4%) Fiber: 2g (8%) Sugar: 51g (57%) Vitamin A: 200IU (4%) Vitamin C: 0.8mg (1%) Calcium: 160mg (16%) Iron: 3.1mg (17%)
Author: Lisa Longley
Course: Dessert
Cuisine: American

Video

pile of caramel brownies with bite missing

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World’s Best Caramel Brownies

I'd love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

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collage of photos of caramel brownies

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Randa says

    How did you know they were done? Are you supposed to have them sit for a while before eating them? I just made them and they look and smell amazing.

  2. Sezzy says

    If using a normal chocolate cake would you follow the box guidelines for making the cake , or ignore and add the evaporated milk , butter and vanilla , sorry new at this .x

    • Lisa Longley says

      I haven’t tried it with regular chocolate cake, but yeah, just use the mix, ignoring the instructions on the back. Let me know how it turns out! I’m curious to see how it works with just regular cake mix.

  3. Daphne Ennor says

    Hi from Australia. I see you have said that other cake mixes can be used but just for interest what is German chocolate cake mix like? What makes it different from a normal chocolate cake mix? I don’t normally use packet cake mixes but it sounds like a yummy easy recipe. Thanks

    • Lisa Longley says

      Okay. You are going to laugh at me. I have never actually used German Chocolate Cake Mix to make a cake! :O I’ve only used it in these brownies. I’m going to have to give this recipe a go with regular chocolate cake mix to see how it turns out!

    • Dianna Stewart says

      It is just a lighter chocolate…

  4. Emily says

    Ok, DROOLING over here! These look amazing!

  5. Sheryl says

    I believe there’s a typo: 14 oz caramels (vs. 4 oz).

    • Lisa Longley says

      Oh my goodness Sheryl. I can’t believe it took this long for anyone to notice that! Eeeep!! Thanks for catching this!

  6. Sue says

    Hi want so much to try these but I can’t get German box cake mix, is English brownie box mix as good an better than regular box cake mix.

    • Lisa Longley says

      Hi Sue! Ugh. You aren’t the first person with this problem. I should really try to make it with regular chocolate cake mix and see how it turns out. I don’t think that the brownie mix will work, though if you give it a try please let me know how it goes! I’ve certainly been known to take kitchen risks myself :)

  7. Lindsey Nielsen says

    What kind of chocolate chips is best? I’m feelin’ semi-sweet, just because I don’t want overload my guests with *too* much sweet, but I could be wrong… Thoughts?

    • Lisa Longley says

      I love using milk chocolate, but both would be delicious!

  8. CJS says

    Funny thing – I’ve been making these EXACT brownies for 30+ years!!!!! They are indeed the best – I always get requests to make them.

    • Lisa Longley says

      They really are!

Trackbacks

  1. […] pretty much making things up as I go along.  I don’t know a ton about baking, I use a lot of baking mixes.  I don’t know a ton about sewing, I have yet to properly follow a sewing pattern.  I […]

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