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.
Nanda says
Hi, I wonder if I would be able to use dulce de leche instead of making the caramel sauce? Would the consistency work? Have you tried it this way? How much should I use? Thanks!
Nanda, I’m not sure. It’s been a good while since I’ve baked with Dulce de Leche, and my memory is that it’s a lot thicker than the sauce used here. Though I don’t necessarily think that will be a problem. If you give it a try, let me know how it works!
Lindsey @ American Heritage Cooking says
The question here is not whether or not these are the world’s best brownies (because obviously they are) it is how did I miss these for over a whole month?!?! Pinned. Gooey, chocolate fabulousness!
Lol Lindsey! Actually . . . they were missed for a whole two years!! I just recently updated the photo ;)
Alexis says
I can’t find German Chocolate Cake mix anywhere here – can I substitute it with any other chocolate cake mix?
I recently made another cake, Alexis, and I used vanilla cake mix, so I think it should be fine with chocolate cake, I just think it might taste a little different but still good.
TLC says
Wondering…where, pray tell, do you live ???
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.
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
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.
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
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…
Emily says
Ok, DROOLING over here! These look amazing!
Sheryl says
I believe there’s a typo: 14 oz caramels (vs. 4 oz).
Oh my goodness Sheryl. I can’t believe it took this long for anyone to notice that! Eeeep!! Thanks for catching this!
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.
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 :)
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?
I love using milk chocolate, but both would be delicious!