The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 9, 2009
Loved them! Forget the teaspoons and smashing. Put the last of the batter in the freezer- and then when bottom is done dump the chilled batter on to a large sheet of wax paper. Cover with another sheet and finger press or use a rolling pin to flatten. You can use the wax paper to flip the thin sections on to your hand and place on top of the brownie. The first time I made them I refrigerated the batter and only finger smashed small amounts between the wax paper. The second time I dumped all of it and used a rolling pin. Fast and easy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 7, 2009
These were really good. However, the caramel layer sunk to the bottom and made the whole thing kind of runny. Maybe my bottom layer wasn't completely done? Not sure. But they were yummy anyway.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 30, 2009
I got a recipe very similar to this about 9 years ago. But mine called for sweetened condenced milk. This is by far the most requested thing i bake. And i bake a lot! The brownies are just amazing. Try this if you havn't already, it's worth the time it take to mix everything up. Instead of peeling oodles of wrapped caramels, i just buy the 10 bag of caramel bits at the store. I'll add 1/3 cup sweetened condensed milk to the cake batter, and then add the rest of the can to the caramels and microwave and stir them until they are melted. If you melt them on the stove and the bottom burns, no biggie, you can use the burnt caramel anyway, it's all still amazing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 24, 2009
These were just okay. I'm always leery of making recipes using a boxed cake mix because the end result usually tastes a little bit artificial to me, and this recipe is no exception. I love the idea of filling a brownie with chocolate chips and caramel, but it would have been a thousand times better with a "real", from-scratch brownie recipe rather than a boxed cake mix.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 16, 2009
These were pretty good, but mine did not turn out like the picture and weren't 'to die for'. The brownie part was much lighter in color. I think they would be a lot better if I use a Devil's Food Cake mix instead of German Chocolate.
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Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 16, 2009
These tasted better than they looked. I made them for a aprty and ended up not taking them but wish that I had as I can not stop from eating them at home :) It seems like there's not enough batter to cover the bottom and top layers of the brownies...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 8, 2009
This is a little extra work for a brownie, but according to the family it is worth it! I followed the recipe as written, but needed additional cooking time as it was not done.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 4, 2009
Here is a great twist on this recipe... try using a yellow cake mix in place of the german chocolate cake mix- I'm telling you it's to die for!! Follow the recipe exactly the same, just use a yellow cake mix instead! enjoy!
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Cooking Level: Intermediate

Home Town: Westfield, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 2, 2009
Have made this recipe since the early 80s, it is good with any chocolate cake mix if you don't have German Chocolate. It works great with most of a jar of caramel sauce in lieu of unwrapping all the caramels and making the sauce with evap. milk. It is worth the trouble to make the little "batter patties" to cover the caramel layer. It turns out great and it's also known as "Better than Sex" Brownies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 2, 2009
I was asked by a co-worker to bake some caramel brownies for his birthday. Having never made them, I chose this recipe based on all of the rave reviews. All of my co-workers agree that "this was the best thing you ever baked!" That is quite a comment considering all of the baking I do! Can't wait to make them again! They were so rich and yummy! I loved that the caramel stayed gooey on the inside of the brownie. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 28, 2009
These are the best brownies ever!!!!! I make them all the time and everyone loves them. I always use a non stick metal pan 9 x 13... and i still grease the pan... i use milk choc chips and only Kraft Caramels :-) I have found the brownies taste best if you add the butter when it is still hot! to the mix :-) i also bake them for 1 minute less for a chewy brownie!!! if i could give them ten stars I would :-) Thank so much for the recipe!!!
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ALW

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 26, 2009
Absolutely easy to prepare. My mother has been baking a similiar brownie many years, now my "CHOCOHOLIC" husband will get a taste of these great brownies.(also I used a chocolate cake mix). Gotta go time for dessert!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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Reviewed: May 25, 2009
I made these as written, not to hard. They are very sweet. I would cut small pieces though. I'm going to try it with Dark Chocolate cake mix, and the jar caramel next time.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.75 star rating.
Reviewed: May 25, 2009
I have never rated anything this low. It was the worst disaster ever. It doesn't taste good and the consistency of it was a mess.
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Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 25, 2009
These are the best! We have made this recipe for years! We always take them camping. We always like them best when they are refrigerated.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 19, 2009
I followed this recipe exactly, and it is great. They are now what my mother asks me to bring to any family get-together, and my classmates love them too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 11, 2009
Amazing. Thanks to all who made suggestions previously. I opted to use Caramel Sundae sauce instead of candy for the middle. I doubled the batter in step 3 and used about half of it to get complete coverage on top. Semi sweet chip and metal pan work great. Wonderful treat!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 5, 2009
I may have overgreased the pan with PAM so i had to put the brownies in for another 15 minutes. i was worried that they were too gooey so i put them in the fridge and after about an hour they had a perfect consistency! my boyfriend raved about it and his roommate said it was the best brownie he ever had. def worth the trouble!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 21, 2009
Fantastic!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 7, 2009
These were pretty good. I like my brownies more fudge-like and these are more cakey. I liked the caramel in the middle, though. Yum! I think I will try the caramel with a different brownie recipe (Brooke's best bombshell brownies, which are more fudgy) and I think I will get something that I will enjoy more.
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