Chocolate Caramel Brownies
With only five ingredients these soft chewy brownies stuffed with a caramel filling couldn't be easier or more delicious!
Servings: 20 bars
- 2/3 c. evaporated milk divided (5 oz)
- 12 oz package caramels
- 3/4 c. butter melted
- 15.25 oz box of German Chocolate Cake Mix
- 12 oz chocolate chips
Melt caramels with 1/3 c. evaporated milk over medium heat, stirring frequently. Set aside to cool.
Mix cake mix, 3/4 c. melted butter and 1/3 c. evaporated milk
Spread 1/2 of the cake mixture on the bottom of a greased 9×13 pan. Bake at 350 degrees for 6 minutes.
Take out of oven and pour chocolate chips and then the caramel mixture on top. drop remaining cake mix on top by the spoonful. Bake for 15-18 minutes.
Remove and let set before serving. Make sure they cool completely or they are a mess! Stick them in the fridge or freezer if you get impatient!
Remember to disregard the cake mix box instructions and use the ingredients listed in my recipe to make the batter. You want to make rich, fudgy brownies instead of cake.
I’ve only tested this recipe with store-bought caramels and not homemade caramels. I can’t say how it will turn out with homemade ones, but if you try it, please let me know how it worked for you!
Don’t try and slice the brownies while they’re still warm – they will just be a big mess! You want the caramel to set up, so leave them to cool fully before serving. You can stick them in the refrigerator or even the freezer if you want to speed up the cooling process.
Store your cooled brownies in an airtight container, and they will keep well for a few days at room temperature.
Serving: 1g | Calories: 317kcal | Carbohydrates: 41g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 303mg | Potassium: 133mg | Sugar: 30g | Vitamin A: 285IU | Vitamin C: 0.3mg | Calcium: 98mg | Iron: 1.2mg