Quick and Easy Caramel Brownies are made with cake mix and Kraft Caramels in minutes!
Ingredients
For brownies:
1 15.25ozpackage German Chocolate cake mix or other flavor
2tablespoonsall purpose flour
½cupmelted butter
⅓cupevaporated milk, cream or milk
for caramel and filling:
11ouncesindividually wrapped caramels, unwrapped, see recipe notes for caramel options
¼cupevaporated milk
1cupsemi-sweet (or milk) chocolate chips or a combination of both
Instructions
Preheat oven to 350 degrees and place rack in center of oven. Spray 9x13 OR 9x9 pan with non-stick cooking spray.
Combine cake mix and flour in a mixing bowl. Add butter, and 1/3 cup evaporated milk. Mix until blended. If using nuts, add to batter.
Spread 2/3 of batter into pan, bake 8 minutes. Remove from oven.
While brownies are baking, combine caramels and 1/4 cup evaporated milk in a microwave proof bowl. Cover bowl and microwave for one minute, stir. Microwave another 15 seconds and stir. Repeat until all caramel is melted and smooth. This may also be done in a double boiler on stove.
Pour caramel mixture over baked layer of dough, sprinkle chocolate chips on top of caramel. Drop bits of dough on top of chocolate chips.
Bake an additional 15 minutes. Remove from oven, cool completely before cutting.
Notes
Any flavor of cake mix may be used. I use German Chocolate, but you may use Dark chocolate, milk chocolate or even yellow cake mix. I recommend Betty Crocker, Duncan Hines or Pillsbury brands for this recipe.
I have used Werther's Chewy Caramels in place of the Kraft Caramels. Werther's are sold in a 5 oz package, so you will need two packages for a single recipe. Make sure to purchase Werther's CHEWY CARAMELS for this recipe. Werther's melt in half the time of the Kraft Caramels, so be very careful when microwaving. I suggest microwaving the Werther's for 15 seconds at a time, then stir. Repeat until melted and smooth.
Peter's Caramel (sold in a large block) will also work in this recipe. Weigh out 11 oz of caramel, cut into pieces and pace on top of the first baked layer of brownie. No need to melt ahead of time. Proceed with recipe as directed.
See recipe post for mix-in ideas.
This recipe calls for using a 9x13. If you like your brownies thicker, use a 9x9, but cut into small pieces. The caramel makes this brownie extra sweet and rich, so a small square is the perfect size!
I usually speed up the cooling process by placing the pan in the fridge after they have cooled a bit on the countertop.
Best stored in fridge or freezer, wrapped in a sealed container.