Chocolate Caramel Brownies

Make these for my son and his co-workers. They say they are the best brownies ever!

I’ve made a version of this recipe since 1980. It definitely is worth the extra time and effort.

I have made this recipe many times over the years and everyone loves it. However, cake mix boxes no longer come in the 18.25 ounces size, so I think the amounts of the other ingredients need to be adjusted. I made a big pan with two 15.25 boxes of cake mix and increased the other ingredients by 2/3.

I made this today after reading many reviews. I will not make it again. First off it does not taste like a brownie. Maybe a dark chocolate cake mix would work with a smaller pan. I made it according to the directions. Used the caramel bits which I loved. Not enough cake to handle the chocolate chips and all the caramel. In my thinking just don’t bother with the disappointment of the results.

I have been making these since the late 1970’s. One hack to make it much simpler is to use a jar of caramel sauce (like what you’d use on ice cream). Or make with the kids/grandkids and keep them busy unwrapping the caramels!

Omg…

I can’t get out of making these for potlucks and family parties, everyone always wants these! If you don’t want them to stick to the pan, just place parchment paper on the bottom only if the pan and they come out fine. Waiting until they are completely cool is key. After making these several times, I did add a few tweaks: add a tablespoon of instant coffee to the cake mix and a teaspoon of vanilla to the caramel; rather than mix the pecans into the batter, increase to 1/2 cup and sprinkle over the top after adding the second layer of batter, just looks more special and the nuts get nicely toasted.

These were SOOOOOO good! OMG I could have eaten the whole pan myself! But I did share and everyone’s comment when they took the first bite was “OMG these are really good!” I did not change a thing and will definitely be making these again …. many times.

It was great best brownies ever

It was a little rich for me. Loved the Carmel

These were tasty, but I’m on the fence if I will make these again. If I do, I would definitely use semi-sweet chips, as these were borderline too sweet. I would also skip the nuts and try to keep the carmel layer away from the edges. It left a chewy edge that I ended up cutting off. Lastly, it’s kind of annoying to have leftover evaporated milk that will probably get thrown away. FYI I made in a 9×9 pan and cooked about 10 minutes for the first layer and an extra 5-8 minutes for the second bake.

Used a 9 x 9 pan instead of 9 x 13, since cake mix boxes and packages of unwrapped caramels both now come in smaller sizes than the recipe calls for. I also used a glass pan, so I extended both baking times by several minutes.

I had to make a few adjustments to the recipe. First I could not locate an 18.25 oz german chocolate cake mix so I used a 15ox and added a pudding box. but there was no way 1/2 of it was going to fill a 9×13 pan so I used all of it and used another recipe from here for the top. But lord almighty was it gooooooie for the first hour. So good. It was a real crowd pleaser. (also didn’t use the nuts cause I don’t like buts)

These brownies turned out perfect and I have had so many requests to make them again. I’ve read other reviews and hope this helps. I have used both glass and metal pans…both worked perfectly. I also used a smaller 8 x8 pan for thicker brownies (they were extra gooey because we did not add any cooking time. We loved it that way (adjust accordingly based on your personal preference. Finally, I had to sub out the nuts with chopped peanuts the last time I made them. The salted peanuts did a phenomenal job complimenting the chocolate and the Carmel sauce!! Yum.. I am going to need to make the substitution again soon. I mentioned it to let you know you can try your favorite nuts as it will work nicely with the recipe. Hope this helps if you want to try some modifications. For the record: this is definitely a 5 star dessert!!

Super Delish & Decadent Tried this over 5yrs ago fr co-worker! Ran into & demanded the recipe. I still remember the taste all those yrs ago. I made exactly as the recipe called for except only 1 cup semisweet chips. I rolled out 2nd half of dough on parchment paper & smashed down using my palm. Then layered it on the caramel. Must use a metal baking pan.

This is what I call a make and take dessert. You make it and you take it somewhere to share. You can’t leave it at your house…. it’s just to good! I followed the recipe exactly and it turned out perfect. Will definitely be making this again.

Where to begin? This turned out to be a soupy mess, no matter how long I baked it. I made it exactly as stated, what a disappointment.

Excellent recipe, however, I couldn’t find the cake mix size called for and it seemed that the mixture was not enough to cover the bottom of the pan. It worked out fine, but didn’t really have enough for the topping to my liking. Next time, I bought two boxes of cake mix and had a little extra after dolloping on top, but was worth it (just bake extra in a small pan). Big hit at work!

Made it for a pot luck and it was very popular of all the desserts and it was all eaten.

This was amazing! I DID use a glass pan, heavily greased, and it turned out great. So no worries there. I only used 11 oz of caramels because that is how much Kraft puts in the package now and I didn’t want to buy two packages. The only other thing I changed was to lower the amount of chocolate chips to 1 cup. We ate them warm with vanilla ice cream on top. Wow!

These were pretty good, but a little too sweet for my taste.