Caramel Brownies
User Reviews
5
Caramel Brownies
Description
Caramel Brownies use a German-style chocolate cake mix as the foundation, baked in two layers with a caramel and chocolate chip filling between. The caramel is melted with part of the evaporated milk for smoothness, then poured over chocolate chips sprinkled on the first baked batter layer. Topping with the remaining batter completes the assembly before final baking. This method yields brownies with a chewy texture balanced by a sticky, sweet caramel center and pockets of melted chocolate chips. Cooling completely, ideally with refrigeration, helps set the caramel layer to avoid oozing during slicing. Optional chopped pecans can be added for additional nutty flavor and crunch.
The flavor is rich and sweet with deep chocolate notes from the cake mix and chips complemented by buttery caramel. The use of evaporated milk in both the caramel and batter contributes to a creamy, moist texture throughout. Baking partially before adding caramel prevents the middle from being undercooked, creating distinct layers.
This dessert serves well as a party treat or special occasion brownie with interesting caramel filling differentiating it from usual brownies. It can be cut into squares once firm. Storing in the refrigerator helps maintain the chewy caramel texture and prolongs freshness.
Ingredients
- 1 box chocolate cake mix German style
- 1 package caramels about 45, 14 oz, Kraft brand
- 1 can evaporated milk 10 oz., divided
- 3/4 cup butter melted
- 2 tablespoons flour
- 12 ounces semi sweet chocolate chips I use jumbo
- 1/2 cup pecans optional, chopped
Instructions
- Preheat the oven to 350. Grease a 9x13 pan and set aside.
- Melt the caramel and 1/3 cup evaporated milk and stir in a small saucepan over low heat until melted and incorporated.
- In a mixing bowl combine cake mix, 1/3 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.
- Pour the caramel on top of 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.
Notes
- Let the brownies cool completely before cutting to allow the caramel layer to set.
- Chilling the brownies in the refrigerator can help the caramel firm up for cleaner slices.
- Chopped pecans are optional but add nice texture and flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Brownies
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 41mg | 14% |
| Sodium | 150mg | 6% |
| Potassium | 285mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 439IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
