Reviewed: Feb. 16, 2007

Very good! It was a little hard to spread the batter, but well worth it. I did do the first baking with caramel and chocolate, as suggested, and it came out delicious.

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TLM

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Reviewed: Feb. 2, 2007

I like the fact that this recipe used a cake mix and not a brownie mix. I live overseas and many people send me cake mixes but no brownie mix! I used sweetened condensed milk instead of melting caramels, and they were great!I added nuts before the caramel to keep them locked inside. I never go by a suggested time I always watch carefully with a new recipe, this one does take a bit longer than suggested. Thanks for the recipe! I am sharing it tonight with friends from Bulgaria!OK today I am changing to 5 stars, these set up and taste like fudge, everyone raved!

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rhondarella

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Poznan, Greater Poland, Poland

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Reviewed: Jan. 29, 2007

yummy!!!

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SADAMSMOUSE

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Spearfish, South Dakota, USA

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Reviewed: Jan. 20, 2007

AWESOME AWESOME brownies!!! The BEST! I got sooooo many compliments of these, & was asked to make them again! I left out the chocolate chips, because I thought it would make them too rich, but I actually MAY try them WITH them next time! I think it would help them to set up better, although they were STILL VERY tasty withOUT the chips!!! YUMMY YUMMY recipe! RECOMMEND IT TO ALL!!!!!!

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Joy J.

Cooking Level: Intermediate

Home Town: Kohler, Wisconsin, USA

Living In: Ozark Acres, Arkansas, USA

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Reviewed: 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.

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COPPERBLAZE22

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Reviewed: 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.

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Jodi *

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Reviewed: Jan. 1, 2007

These are by far the best brownies I have ever attempted to make. For being the worst cook/baker, they made me look like an gourmet chef. I baked these brownies for a good friend when he went away to another state, and all of his family absolutely loved them. I give this recipe 6 out of 5 stars.

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chikadee88

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Reviewed: Dec. 31, 2006

These brownies were excellent!! They're very addictive! Cut them in small squares because of the richness.

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DCOOK

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Reviewed: Dec. 19, 2006

Made these last night and they are even better than I remember. LOVE them. Used recipe exactly as written and was perfect. Be sure to allow to fully cool (over an hour) before trying to cut and make sure to cut into small pieces because they are so rich.

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KCJILL

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Reviewed: Dec. 15, 2006

Very good, make sure to try and not get the caramel filling on the side of the pan if you can... it is hard to scoop the brownies out if you are not careful! VERY TASTY!

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Tiffany

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Elkhorn, Nebraska, USA

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Reviewed: Dec. 14, 2006

These brownies were so awesome. They just needed about 25-30 mintues longer in the oven than the recipe called for but once they were fulley cooked they were out of this world! If you like caramel these will be your favorite brownies ever!

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tweety

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Reviewed: Nov. 30, 2006

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.

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Nicole

Living In: Kirkland, Washington, USA

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Reviewed: Nov. 11, 2006

Gooey, very sweet. These are a great snack for an afternoon sugar high.

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Veronica

Cooking Level: Intermediate

Home Town: Greenfield, Indiana, USA

Living In: Cape Coral, Florida, USA

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Reviewed: Oct. 28, 2006

This is sooo yummy! I followed the recipe to a T...except..I put the remaining batter into the refridgerator until the other was done baking! My family loves anything chocolate and this was great! I couldnt let it sit for the 2 hours to cool,so after an hour I cut some and had to try it! Very good!Will make it again for sure!

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MOON4756

Cooking Level: Intermediate

Home Town: Newport, Rhode Island, USA

Living In: Lake Havasu City, Arizona, USA

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Reviewed: Oct. 24, 2006

I've made these a dozen or so times and they're so good! The caramel layer is a little too gooey to mail well or to take into work, so I made a couple modifications to make them less messy (and more mail-able and/or transportable). First, add slightly less than 1/3 c evaporated milk to the caramel layer. Second, after you pour the caramel mixture on top of the chocolate chips, wait about a minute and then spread around gently (very gently!) with a spoon. This mixes the chocolate and the caramel together, which I think tastes better, and then when the brownies are cooled, the chocolate (which is firm at room temperature compared to the caramels which are runny) will help keep the middle layer less gooey.

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CORALREEF248

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Reviewed: Sep. 16, 2006

Good...a little too rich for me and my family, but I can think of a bunch of people to give these to that would really enjoy them!

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JENNIROO1015

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Reviewed: Aug. 26, 2006

I made the brownies in a 9x9 inch pan, so they were thicker. They turned out great! You definitly have to wait a few hours to cut them, but they are worth the wait! I will make this again and again!

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Emily C.

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Reviewed: May 31, 2006

Very delicious! I made these for Memorial Day weekend, brought them to the cabin and were gone in one day! Next time I will try either a different type of cake mix or actual milk chocolate chips instead of semi-sweet. If you are counting points through WW, a pan of 32 equals 5 point per brownie. .....Evil brownies....

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Michelle C

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 18, 2006

REALLY yummy and SUPER rich! Don't make these if you're on a diet...I don't care how much willpower you SAY you have! I made this for my sister's friends and my mum's coworkers...THEY LOVED 'EM! One thing though: there's gotta be an easier way to get the caramel sauce...maybe I'll try buying a jar of it next time...

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Senushi

Cooking Level: Expert

Home Town: Melbourne, Victoria, Australia

Living In: Ann Arbor, Michigan, USA

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Reviewed: Feb. 21, 2006

too sweet, and the cake mix really tasted "artificial" you could tell they were not from scratch. My boyfriend and his co workers liked them that's why I gave them a three.

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moesmom

Cooking Level: Expert

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Caramel Brownies II

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