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!
Many years ago when I went to visit a dear friend after she had just had a baby, she had a pan of these amazing brownies on her counter. She was such a kind soul, that even after just giving birth she was willing to share these with me. After just trying one little slice, I knew I had to have the recipe.
These Caramel Brownies are worth all the hype in the world. While I don’t usually make recipes from box mixes, this is the perfect exception. They are easy and fantastic. You will not be able to resist going back for seconds and thirds.
This recipe is SO good. Followed exactly and 10/10 recommend.
How to Make Caramel Brownies
Please note that the full printable recipe with all of the measurements is at the bottom of the post.
Step 1: Make the Caramel Sauce
Start by melting some caramel with evaporated milk. Be sure to stir often to avoid burning it.
Step 2: Make the Brownie Batter
Combine the chocolate cake mix, melted butter, evaporated milk, and vanilla. Your batter won’t have the consistency of a typical brownie batter. It’s a little more like dough.
Step 3: Bake the First Layer
Divide the batter in half and spread half of it into a greased 9 by 13 baking pan. It will be thin and that is ok. Bake for about 8 minutes.
Step 4: Add the Caramel and Chocolate Chips
Spread it evenly on the first brownie layer and sprinkle with chocolate chips.
Step 5: Add the Rest of the Batter
Add the remaining brownie batter. It is too thick to pour and spread, so I like to just break it up with my fingers and place pieces of it on top of the chocolate chips.
Step 6: Return to the Oven
Finish the brownies off in the oven with about eight more minutes of baking time.
Caramel Tip!
Make sure to use chewy caramel candies to make the caramel sauce. If you can only find a one pound package, remove the extra two ounces, this isn’t one of those times in life where more caramel is better. Store-bought caramel sauce is too thin and won’t set up properly so will not work in this recipe.
How to Tell When Brownies are Done
When the brownies start to pull away from the sides of the pan, they are almost done. You will also notice some cracking on top of the brownies. If you like your brownies more gooey and moist, remove them from the oven toward the minimal suggested baking time.
Variations
- Make it salted. Add kosher salt to make salted caramel brownies. Sprinkle 2 teaspoons kosher salt on top of the caramel sauce before topping with the brownie batter. I have the best salted caramel brownie recipe that comes together in the crockpot.
- Switch the chips. Use dark chocolate, semi-sweet, milk chocolate chips, or a combination. Mini m&m’s are also a colorful and fun addition.
- Add nuts. Layer 1/2 cup walnuts or pecans on top of the caramel sauce with the chocolate chips.
- Add coconut. Toss in 1 cup of shredded coconut when you add the chocolate chips.
Tips and Tricks
- Use a quality baking pan. I love the one from USA Baking that I have linked above, but if you are loyal to your baking dish, fantastic! Just keep in mind that the baking dish does matter, and can often impact how a recipe like this turns out.
- Use Kraft Caramel Bits instead of individually wrapped caramels. That eliminates the step of unwrapping each individual caramel.
- Double check your can of evaporated milk. It is the same size and labeling as sweetened condensed milk, which I do not recommend for this recipe. It is very easy to buy the wrong can.
Storing and Freezing
If by chance you have any leftover brownies, store them in an airtight container for up to four days. They can be stored on the counter.
These brownies freeze really well. Once completely cooled, I recommend cutting them into individual squares prior to freezing so you can take them out one at a time to eat. Freeze in a single layer for four hours. Then transfer them to an airtight container. Place them back in the freezer and store them for up to three months.
Other Bar Recipes:
If you love this caramel brownie recipe as much as I do, leave me a comment and let me know! I love hearing from you.
World’s Best Caramel Brownies
Ingredients
Caramel Sauce
- 14 ounces caramel candies see note 1
- 1/2 cup evaporated milk
Brownie Batter
- 15.25 ounces German chocolate cake mix see note 2
- 1/3 cup evaporated milk
- 3/4 cup butter melted (12 tablespoons)
- 1 teaspoon vanilla extract
Additional For Filling
- 1 cup chocolate chips both milk chocolate and semi sweet chocolate chips work here
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch baking pan with cooking spray and set aside.
- 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 caramels are completely melted and the sauce is smooth, being careful to stir frequently.14 ounces caramel candies, 1/2 cup evaporated milk
- While the caramels are melting, in a large bowl, mix together the dry German chocolate cake mix, 1/3 a cup of evaporated milk, melted butter, and vanilla. Mix until it is a smooth consistency.15.25 ounces German chocolate cake mix, 1/3 cup evaporated milk, 3/4 cup butter, 1 teaspoon vanilla extract
- Divide the batter in half and spread half evenly into a greased 9 by 13 inch pan. Bake for 8 minutes.
- After 8 minutes pull the brownies out. Pour the caramel sauce over the first layer, spreading it very gently to make an even layer. Sprinkle the caramel layer with chocolate chips, and then layer on the second half of the batter. Since the batter will not pour, I like to take small handfuls make them into a thin disc adding them to the top of the chocolate chips.1 cup chocolate chips
- Put it back in the oven for 18 minutes or until the brownies begin to pull away from the side of the pan.
Recipe Video
Notes
- Use chewy caramel candies to make the caramel sauce. Alternatively, use Caramel Bits (they are convenient because you can skip unwrapping them). If you can only find a one pound package, remove the extra two ounces. Store-bought caramel sauce is too thin and won’t set up properly so will not work in this recipe.
- You are only using the dry box mix. Do not use the ingredients or instructions on the box. Please note that this recipe will work with any chocolate cake mix, I just prefer the German Chocolate Cake Mix. Additionally, this recipe has not been tested with gluten-free cake mixes.
Winnie says
Yep – I missed it last week, but luckily I’m here now.
These look and sound AMAZINGLY DELICIOUS !!
Ang says
Hi! I did miss it last week, but luckily I’m stopping by from Crazy for Crust and discovered you – thank goodness – these look amazing – YUM! Can’t wait to try these!! I hope you’ll come visit me at jugglingactmama.blogspot.com
Dorothy @ Crazy for Crust says
WOW. These sound beyond amazing. Pinned!
Lisa says
Thanks! I love being pinned : )
Back for Seconds says
Oooohhh! These look out of this world good. I KNOW I’d end up eating 3/4 of the pan all on my own. I’m ok with that. :) I just kicked off my first link party and would be thrilled to have you join in. And if you want to send me some of these that would be cool too!
Fudge says
Yum! That’s all…just yum!
the cape on the corner says
oh my gosh, i would definitely have to shield my eyes from the caramel awesomeness…they seriously do look awesome and delicious!
Julie says
nom nom nom. These looks great! I’ve pinned for future reference. Thanks for sharing!
Diane Balch says
I’m willing to risk addiction. I am pinning this recipe and my daughter is going to make it for me these week.
boy_momX2 says
These are the best! I’ve had this recipe for several years, they’re my go to when I’m asked to bring a desert and I am profusely thanked every single time I bring them:-) By the way, you can melt the caramels with the evaporated milk in the microwave for about 4 minutes.
Lisa says
Thanks for the tip!
Wendy says
Really…like I needed another excuse to create turtle ANYTHING. These look amazing. I’ve been making twisted brownies (equally as easy – think brownie mix, cookie dough and caramel) and that has been a primary request from my hockey-playing almost step-son and his team (19-21 yr olds). BUT…they’ll be in town in two weeks for some games and I always have to send treats back with them – I think these will be perfect for that long busride!