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Caramel Brownies II

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"Whenever I make these, they are a big hit. DELICIOUS!" — Sandee

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Original recipe makes 1 -9x13 inch dish Change Servings

1 (14 ounce) package individually wrapped caramels
2/3 cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
3/4 cup butter, melted

1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped walnuts

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
Melt caramels and 1/3 cup of the evaporated milk over very low heat, stirring occasionally until smooth.
Combine cake mix, melted butter, the remaining 1/3 cup evaporated milk, vanilla and nuts. Mix well and spread 1/2 of the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 8 minutes.
Sprinkle the chocolate chips evenly over the partially cooked brownies. Pour the melted caramel mixture over the top and with a teaspoon drop the remaining 1/2 of the batter evenly over the top.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Let brownies cool in pan then cut into bars.

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I have been using this recipe for years. It became the most requested thing make so I had to restrict it to a "Christmas Only" item. The only ingrediant that is different is the vanilla - I don't use it. A couple of things I have found that have help me is to: #1 Melting your butter is the way to go... it allows you to spread 1/2 the cake mix like frosting for the bottom cake layer rather than pressing it into the pan. #2 Melt the caramels (and evaporated milk) in the MICROWAVE (for about 3 minutes on high) Use as much or as little of the caramel as you want. #4 The remaining half of the cake mix… I take a teaspoon and “blob” the mix on top. It allows for the caramel and chocolate chips (and whatever else) to peek through. #5 The last helpful hit to cut the bars into a size of about 2 bits – more than that the richness overwhelms people.

—Nicole

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Most Helpful Critical Review

Nov 02, 2005

Hey all. I'm usually very generous with my 5-star ratings. I am NOT a picky person, so most of the high-rated recipes I try are worth 5 stars. This one was NOT! I followed the recipe to a T, and the brownies didn't get done. I baked them for a friend and ended up throwing the mush away. If you're looking for the "best brownie", try the recipe on this site called "Best Brownies" with over 1200 5 star ratings. THOSE are perfect brownies. Even the taste of these undone brownies was too rich for my taste, and you can't often say that for I LOVE rich foods! Sorry, just not my cup of tea I guess.:-) Ally

—ALLY99

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194 Ratings

Mar 30, 2007

I wish I could give this one 6 stars! Yes, it is THAT good! I made these last night for my husband to take to work, but of course I had to sample them first. They are sticky and gooey and "out of this world" delicious! I followed the recipe almost exactly; the only thing I did differently was to melt the caramels with the evaporated milk in the microwave instead of on the stovetop. It was quicker & easier. Also, I lined the baking pan with non-stick foil and sprayed it with Pam for easy removal of these sticky little delights! I'm sure I will make these again and again; thanks for a fantastic recipe!!

—Renee Ridgeway

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Jul 23, 2003

If you need a fix for a sweet tooth...you've come to the right recipe. These actually make my teeth hurt...but they are absolutely sinful!! With the 1/2 cup of batter that's left over...we roll portions of it in our hands and then pat it out as flat as possible to try and cover the top. We have a little "river of caramel" flowing around the top after it's baked. We've also given this out as gifts to people who can't stop eating after just one...their that good! Thanks so much Sandee.

—JOSIE

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Jan 15, 2007

I've made these brownies twice. The 1st time I followed the recipe exactly and they turned out great. The 2nd time, I experimented a bit and they turned out amazing! Instead of baking the first half of the mixture alone, I did this- pour the first half in the pan, spread out. Top with the caramel mixture and then the chocolate chips. Bake on the bottom rake of the oven for 8 minutes. Remove from oven. Spread remaining brownie mixture on top. Continue baking as instructed on middle rack of oven. This makes the caramel and choclate layers absolutely incredible! Make sure they are cooled well before cutting! These brownies are now requested by my son's swim team for every meet.

—Jodi *

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Jan 29, 2003

These are absolutely incredible! They appeared quite underdone when I took them out, but they were perfect when cool.

—SAMDEE

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Jan 17, 2007

Very good recipe!!! As a previous reviewer stated, PLEASE MELT THE BUTTER. I made two batches, one with softened butter the other with melted. The melted butter one spread a lot easier. The topping browned wonderfully in the oven too. I substituted golden vanilla cake mix for blondies. 1 STICK OF BUTTER WAS ENOUGH.

—COPPERBLAZE22

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Feb 13, 2006

I was a little leery about using a German chocolate cake mix as I’m not a big fan of it, but it turned out perfect! I made these for my husband this weekend for Valentine’s Day as his favorite brownies are turtle brownies and I usually make them from a box… this was my first attempt at “from scratch” turtle brownies and they are delicious. Definitely will make again. Oh yeah, and definite begin melting the caramels before you par-bake the brownies… I waited thinking that eight minutes would be enough to melt them, but I was wrong… it took a few minutes longer.

—jewlsn10

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Nutrition

Calories
364 kcal
18%

Carbohydrates
47.6 g
15%

Cholesterol
25 mg
8%

Fat
18.8 g
29%

Fiber
1 g
4%

Protein
4.4 g
9%

Sodium
330 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Caramel Brownies II

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 364
Calories from Fat: 169

% Daily Value *
Total Fat 18.8g 29 %
Saturated Fat 8.5g 43 %
Cholesterol 25mg 8 %
Sodium 330mg 13 %
Potassium 180mg 5 %
Total Carbohydrates 47.6g 15 %
Dietary Fiber 1g 4 %
Protein 4.4g 9 %
Sugars 34.4g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 12 %
Iron 12 %
** Thiamin 3 %
Niacin 10 %
** Vitamin B6 3 %
** Magnesium 10 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.