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  • 1 box german chocolate cake mix
  • 14 oz package Kraft caramels, about 45
  • 10 oz can evaporated milk, divided
  • ¾ cup butter melted
  • 2 tablespoons flour
  • 12 oz semi sweet chocolate chips (I use jumbo)
  • ½ cup chopped pecans (optional)



Step 1


Preheat the oven to 350. Grease a 9x13 pan and set aside.
Melt the caramel and ⅓ cup evaporated milk and stir in a small saucepan over low heat until melted and incorporated.
In a mixing bowl combine cake mix, ⅓ cup evaporated milk, melted butter and flour. Press half of the mix into the 9x13 inch dish and bake for 6 minutes.
Remove pan from oven and sprinkle chocolate chips over the top and pour the caramel over the chocolate chips.
Top with the remaining brownie batter on the top of the caramel and bake for an additional 15-18 minutes.
Remove from oven and let cool completely so that the caramel can set. I also find that if you let it cool and place in the fridge it helps to set up right before cutting.

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