Reviewed: Sep. 29, 2009

My family loved these. We ate most of them straight from the oven with spoons and bowls, though they were also tasty eaten cool and solid as intended. I could see some people preferring a less cakey or more solid texture like traditional brownies, but I don't really understand how anyone would dislike these overall. The only prominent ingredients are yellow cake, caramel, and chocolate, and nothing magical happens to disguise those, so if someone doesn't like these things, I'd advise not trying this recipe. To me, the gooeyness is exactly what is great about these. I'm going to use even more chocolate and caramel next time.

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tfh

Home Town: Evansville, Indiana, USA

Living In: High Point, North Carolina, USA

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Reviewed: Sep. 28, 2009

I MADE THIS AS INSTRUCTED, WHEN I MAKE THEM AGAIN, I'M GOING TO COOK THE FIRST CAKE LAYER FOR A LITTLE LONGER, I DIDN'T HAVE PROBLEMS LIKE SOME OF THE OTHER REVIEW-ERS. I DID LET THEM SET IN THE FRIDGE OVER NIGHT BEFORE CUTTING THEM. I MADE THEM FOR A BIRTHDAY AT WORK, EVERYONE WAS WOW-ED, THEY LOVED THEM! I WOULD MAKE THEM AGAIN IN A HEARTBEAT, NEXT TIME, I'M GOING TO ADD SOME NUTS.

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LSMITHNY21

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Reviewed: Jul. 14, 2009

I have been making bars similar to this for years. I use german chocolate cake mix though. I put mine in a 9 x 13 cake pan and only bake for 15 minutes after adding the top layer of cake batter. It works best to drop by spoonful or flatten in palms and scatter out in pieces on top of the caramel mixture. I always get rave reviews and requests for them.

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girlz922

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Reviewed: Jun. 28, 2009

I followed the advice of others and used a 13x9 pan. Wow was this wonderful and super easy to boot.

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gumby

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Merriam, Kansas, USA

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Reviewed: Jun. 25, 2009

These are wonderful. I followed the recipe to the letter. I baked it in a 10" diameter Corning baking dish, so it took 40 minutes for the brownies to become firm. Because I used a circular baking dish, I served it as pie wedges; again, truly outstanding.

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fredethyl

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Reviewed: Jun. 17, 2009

I agree that this brownie is rich, but I made it in a 9x13 pan so it's not too thick. Because of the larger pan, I used probably 2/3 of the cake for the bottom layer, the remainder was just swirled in with the chocolate and caramel. Also, with the thinner brownie, the cooking time was fine. I've been testing brownie recipes for a brownie bake-off, with my co-workers as guinea pigs. This was many people's favorite--though I'm probably going to make a different recipe for the contest.

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LauraK

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Reviewed: Mar. 13, 2009

1. entirely too sweet. 2. too mushy to handle. 3. far too oily. it was a mess. ):

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teh linh

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

You have to allow these to cool overnight or they will be very gummy, but after you let them cool overnight they are SO GOOD!

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Peaches

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 1, 2008

All I can say is WOW! I made these for my husband to take to work, and they received rave reviews from everyone. After baking the first layer, I added the chocolate and caramel. It ended up mixing in with the rest of the brownie mixture, but that gave it a great swirl and texture. It was so delicious! We had it warmed with vanilla frozen yogurt to taste-test and it was AMAZING!!

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AJackson

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Reviewed: Jul. 5, 2008

Great recipe! This is the second time that I have made this desert and I love it. Took it to a 4th of July party with my family and they thought it was delicious, and one of my cousins asked for the recipe. The only thing that I change is the pan size, instead of an 8x10 (which I don't have), I use a 9x13 and don't bake for as long. Thanks for sharing the recipe, I will definitely make again!

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Kristen B.

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

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Reviewed: Oct. 1, 2007

They were good. The only problem I had was I did not have a 8x10 dish and baked them in a 8x8 dish. It required longer baking time and even then they still seemed a bit too cakey in the middle. Other then that they were very rich and tasty!

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Mia

Cooking Level: Expert

Living In: Port Huron, Michigan, USA

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Reviewed: Sep. 30, 2007

This recipe is super easy! The blondies are more "cakey" than I'd prefer, but that's to be expected with the ingredients. Definately something to make in a pinch, but not sure it's a "keeper".

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stubbi

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Reviewed: May 2, 2007

Very rich and delicious! A little difficult to "swirl" the batter and caramel, but definately attempt to mix them! I also agree to chill so that the bars will harden, but also plan to leave them out so the caramel isn't too cold to chew.... Will make these again!

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CookinNurse

Cooking Level: Expert

Home Town: Greeneville, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jan. 1, 2007

This is by far the best brownie in the world.....if you follow the recipe to the letter, you should not have any problems. Yes, they are rich, but isn't that why we eat dessert anyway?! I have made them THREE times this week for company and my husbands office. Thanks for sharing.....this is going into my "secret recipe" file!!! PS......33 INDIVIDUAL CARAMELS IS WHAT YOU NEED:)

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chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Mar. 7, 2006

What a fabulous treat! I made this for my husband and he loved it! It was deliciously creamy and gooey after sitting in the fridge for an afternoon before serving. We had it warm and topped with a scoop of vanilla ice cream. Yum-o!

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KATED123005

Cooking Level: Expert

Home Town: Sherman, Texas, USA

Living In: Harker Heights, Texas, USA

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Reviewed: Jun. 2, 2005

I thought the comment by Rubenette was pretty harsh, "this recipe stinks!" Well, I don't know what she did wrong but this recipe is superb!!! Don't be thrown off by the bad comments because these are delicious. It states clearly that if you wait to cut them until they're cool, the mushiness is gone. I found this to be true but it's so hard to wait!!! Great recipe! Give it a whirl! :)

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DEBWALTER

Cooking Level: Expert

Home Town: Laramie, Wyoming, USA

Living In: Cheyenne, Wyoming, USA

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Reviewed: Jul. 2, 2004

These seemed too oily for me. Didn't have the brownie-type texture I was expecting. Wouldn't make again.

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DONNAMAMA

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Reviewed: Dec. 14, 2003

Delicious! I tried to cut mine too soon, only to have what I thought was a gooey mess...the next day they were perfect!

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RUMOUR

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Apr. 22, 2003

Well I am sorry but add my name to the list of reviewers who botched this one. It wasn't good at all. Sorry. :-(

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REBEKAH39

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Reviewed: Apr. 22, 2002

The people who liked this recipe must know some secret that isn't included in the recipe directions. These do not cook through in 20 minutes and end up being a mushy mess. I could have cooked them for longer but was afraid to because the cake mix had risen so much it was about to run over the sides or the baking dish. (it later collapsed back down into uncooked mush) Also I would recommend putting the chocolate and caramel on top of all of the cake mix because it's nearly impossible to spread the second layer on top of the gooey caramel and chocolate mixture. I just don't think cake mix was meant to make anything besides cake. This recipe stinks.

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RUBENETTE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Austin, Texas, USA

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Blondie Caramel Heaven

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