Caramel Brownies III Recipe -
Caramel Brownies III Recipe
  • READY IN 45 mins

Caramel Brownies III

Recipe by  

"This is an older recipe. It makes a wonderful chocolate brownie with a chewy caramel layer in the middle."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside. Grease a 9x13 inch pan.
  2. In a large bowl, stir together the cake mix, melted butter and 1/3 cup of evaporated milk by hand until dough holds together. Press half of the dough into the prepared pan, reserving the rest.
  3. Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven.
  4. Bake for an additional 15 to 18 minutes in the preheated oven. Cool in refrigerator to set the caramel before cutting into bars.
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Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2007

This recipe was excellent! Just what I was looking for and super easy to make. Contrary to what someone else said, there was certainly enough to put in a 9 x 13 pan, all you have to do is press half the mixture into the bottom of the pan!! These were not too surgary or sweet, they were perfect, all you have to do is follow the instructions. I cut them into smaller 2-3 bite size pieces and EVERYONE loved them and asked for the recipe. Don't change a thing! Thanks for sharing, Mary!

Most Helpful Critical Review
Jan 30, 2004

This recipe, although tasty, was way way way too rich from all the butter. If I make it again I would cut the butter from 1 and 1/2 stick to just one stick... and that might be too much, too. The caramel/chocolate layer was yummy, though, and the dough, although cake-mix,tasted very homemade.... nobody knew otherwise. Also, my preferance is a more cakey brownie and these were very flat and dense... which I know a lot of people like. Even with the caramel/choc layer these were not too sweet, just too buttey. 3 stars because of the over-the-top butter taste.....


128 Ratings

Feb 03, 2008

Of all the caramel brownies recipes, this one is the BEST by far. Refrigerating just to set the brownies is key and the baking times are more accurate. Also, "crumble the batter" as opposed to "spread the batter" in the last step makes much more sense as spreading that kind of batter over melting chips and caramel is impossible! It's an A+ recipe and a family favorite!!

May 23, 2008

These are very good...not my favorite brownie recipe - but very good!! I also am not a fan of cake mix bars but again was pleasantly suprised. I was going to make brownies when I realized I didn't have any eggs...this is a great recipe if you missing an ingredient! I also didn't have caramels, but did have that caramel apple dip on hand. Worked great...I just plopped peices all over the 1st layer, along with the chips and brownie mix. I will say that the brownie mix isn't really crumbly...its more smooth than the recipe states. But if you plop pieces of the brownie mix down too and wait a minute for it to melt slightly - you'll be able to smooth it into a nice 2nd layer.

Dec 08, 2009

amazing recipe! i used it today for a party with friends and they all LOVED it, were raving about it. i just used a couple variations based on the other reviews - less butter (only used 1/2 cup), fewer caramels (used about 40 instead of the 50 or so that come in the 14 oz bag), and fewer chocolate chips (just sprinkled them over the top as i saw fit). i also made the same recipe, but with yellow cake mix, to make blondies, and my friends also loved those! anyway, thanks so much for posting this, it's a great recipe that i will definitely use again!

May 06, 2006

These are very, very rich (I usually don't think that about many deserts)! Here's what I will do differently next time: Use less caramels and omit the chocolate chips. Just a helpfull hint: Keep the melted caramels on low heat, that way when you're ready to spread over bottom layer it pours easier.

Sep 05, 2003

These brownies tasted wonderful; however, after removing them from the pan, the bottoms were a fairly greasy. I may have done something wrong, but I sprinkled a little cocoa powder on the greasy parts and it sucked it right up. Then, I removed the cocoa powder.

Jan 30, 2004

I love this recipe! A whole bag of caramels was a bit too much for me, so I'll cut back somewhat the next time I bake these. Please make sure these brownies have completely cooled and that the caramel is set before you serve them. Otherwise they will be extremely gooey, and for some reason too sweet.


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  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 267 mg
  • 11%

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

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