Caramel Brownies

Unless you like your brownies really thin, this most certainly does not make enough to fit in a 9×13” pan, I’ll say that for sure. More more like an 8×8” square but I had a brownie pan, so used that instead. But otherwise it looks good, as it’s still baking in the oven as we speak

THE BEST BROWNIES EVER! I have made these numerous times over the years, they are a hit and rarely last for more than a few minutes when put out.

Great recipe. I’ve made this multiple times. After reading reviews I made the last batch with only 1/2 cup butter. It was not as good as usual. I will make it with 3/4 every time. They are rich but I always cut the squares small. I only use 1/4 cup milk with the caramels. The caramel layer is more chewy that way rather than creamy and that’s how I like them. They get rave reviews!

As this is an old recipe, the size of the cake mix has changed. The cake mix is now 15.23 oz. instead of 18.25 oz, therefore when you mix it up, it is quite runny and certainly does not crumble. I “plopped” it into the pan and it spread nicely in the oven. Added the caramel and chocolate chips and then “plopped” the batter on top. It did not spread like the bottom layer had done. I had to cook it for 24 minutes instead of 15-18 as it was too runny. The taste was delicious but a tad too much butter. Will use less next time. Definitely a keeper.

This is ABSOLUTELY AMAZING!!!! Every time I make these everyone goes CRAZY about them!! whenever there is any type of get together I’m always asked to make these! The only change is that I double it, I use 1 full cake box for the bottom and one for the top. Great Recipe, THANK YOU FOR SHARING!!!

Way easy! Just what I needed in a pinch for a dinner party! Thanks!

I’ve made this treat every year for my Christmas goodie trays that I give to friends and clients!

I get requests for this recipe all year. I usually make a big batch of caramel and keep it in the fridge until I need it, plus I use 2 cake mixes one for the bottom layer and one for the top layer.

can’t leave them alone, really! I did change some things, as others already said, but without knowing (I read the reviews later on). First of all, I cut the butter almost in half; second, I did the same thing with the caramels (only one bag in my pantry); then, the batter was to stiff in my opinion, what with the reduced butter and all, so I compensated with some more milk. This addition led me to have a softer batter and so I was not able to crumble it on top, and I just worked little bits of it in my wet hands so that it was possible to put these flattened pieces on top of the chocolate layer, which wasn’t entirely covered anyway. We were greatly pleased with the result!!!

I made a few changes because i realized too late that i didn’t have the evaporated milk and I only had half a package of caramels. So I used whole milk and I added 1 egg. Also from other reviewers’ good suggestions, I cut the butter to 1 stick. Then, for the caramel layer, I added a little milk when i melted them. And last, probably because i had less of a caramel layer, i didn’t refrigerate at the end. It worked out great!! Kids and husband loved these brownies. Yummy!

fantastic! simple and fast to make

Its a keeper! Simple to make and absolutely delicious. My bag of Caramels was only 11 ounces or so and my cake mix was 15.25 ounces. I still followed other measurements and it turned out great. Family loved it.

I used brownie mix instead of cake mix, and the dough never got firm while mixing. When cooking, it took much longer but never really got firm in the center. The brownie recipe called for 350 deg, so 325 deg in this recipe was likely just too low, even though I added 10 min of time to it. Still tasted good!

They were so good!!!!

Very good, but couldn’t find 18 oz cake mix, only 15 oz. Therefore, I adjusted butter to 1/2 cup. Otherwise, every thing the same.

Not only my favorite dessert, but possibly my favorite food of all time. Use werther’s chewey caramels and chocolate chunks that you chop yourself instead of chocolate chips. Delicious!

i followed the recipe except i added butterscotch chips. you have to spread the first half of the mix like a frosting to the bottom of the pan if that helps. then you are going to drop tablespoonful of batter on the toppings, that way when you try to spread the mix over the candies you don’t mess up the lay out. drop spoonfuls evenly over the candies and stretch it over whole thing by using a teaspoon to spread just a little bit because once it bakes it spreads out and covers the candies. wonderful brownie.

Very rich and very delicious. if your looking for a more elegant brownie this is it.

This is a fabulous recipe. It was a little buttery but I didn’t mind :). I used Devil’s Food Cake mix. Also I had dulce de leche at home so used that instead of melting caramels. I just earned it in the micro at 30 sec intervals for 2 mins

Sweetly addictive! I am pregnant and this quenched my sweet tooth craving perfectly! I mostly followed the recipe, except cut back to 1 stick of butter as others had suggested. I found the dough to still be a bit dry so ended up adding a bit extra of the evaporated milk, which worked just fine. The dough does look thin, but it bakes up beautifully. For the top layer, I would take a spoonful at a time, flatten out into discs and spread around on top. Initially the whole thing isn’t covered, but it expands as it bakes and covered the whole thing. Will definitely make again!

I have been making these for years — they are amazing. You can add pecans to make it more like a turtle. For those complaining of excessive butter taste, keep in mind the original recipe calls for a cake mix 18 Oz, but today’s boxed mixes are often only 15 Oz. Bags of caramels used to be 14 Oz, now they are only 11 Oz. So cutting back on the butter (and milk) makes sense.