Reviewed: Oct. 15, 2009

This recipe is great! The only suggestion I have is to put just a bit less than half on the bottom (or at least on the lesser part of "half") because it makes the recipe a bit more gooey (always a good thing).

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Kittykat558

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Reviewed: Oct. 2, 2009

I made these according to recipe, but I put them in cupcake wrappers in muffin pans to make individual brownies. These are VERY sugary sweet!!!! I had lots of caramel left over (I wanted them to stay in a cupcake form, so I only put about 1 TBSP of caramel filling in each....about level once the center sank) and then I topped with betty crocker WHIPPED milk chocolate frosting. SUPER SUGAR OVERLOAD. a teensy bit gritty, but all in all good taste.

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HCHILDS

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Reviewed: Sep. 12, 2009

Very good but very rich! Alot of calories in these babies.

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dgessner

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Reviewed: Aug. 20, 2009

Ok I kind of misread the directions but they still turned out great! I poured all the batter in the pan, and then topped with the caramel mixture (instead of putting it in between the layers). Still very good! I am going to make these again the right way... :)

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Lora

Cooking Level: Intermediate

Living In: Zionsville, Indiana, USA

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Reviewed: Aug. 2, 2009

these were really tasty but mine were really gooey. not like a brownie..

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aubry099

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Reviewed: Jul. 31, 2009

These are a serious sugar overdose. Super dense, super full of sugar. I use sweetened condensed milk instead of just evaporated, and devils food cake instead of German chocolate. I've had people pay me to make them time and time again. Not for the faint at heart.

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x17star17x

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Reviewed: Jul. 29, 2009

These are the best brownies that I have ever had. They are so rich and chocolaty! All of my coworkers devoured these in no time. I have made these a couple of times now and have even made them with a peanut butter filling (Crunchy Peanut Butter/Graham Cracker Crumbs/Confectioners Sugar) Same rave reviews. As for making the top layer, I found it easier to cut out parchment paper to the size of the pan and spread the top layer on the paper to place on top. A lot easier than flattening the balled brownie mix one-by-one.

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CMB

Cooking Level: Intermediate

Home Town: Naples, Florida, USA

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Reviewed: Jul. 22, 2009

These were awesome! I brought then to a picnic and they were gone in minutes. Thank goodness I cut them small! I agree they were a little time consuming(that top layer) but so worth it. I made them the night before and cut them in the morning, and they were very easy to cut. Absolutely a keeper!

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Loricakes

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Reviewed: Jul. 18, 2009

These brownies tastes UNBELIEVABLE! I didn't have caramel so only used the choc chips layer in the center and mixed in chopped hazelnuts. Used condensed milk instead of eavop milk as we dind't have any. It goes perfectly with a hot mug of ginger tea. I finished the whole batch by myself. Will be trying it next with vanilla cake mix for variation. A definite keeper!

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Alie

Cooking Level: Expert

Home Town: Melbourne, Victoria, Australia

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Reviewed: Jul. 18, 2009

Absolutely delicious! I would rate this 4 and 1/2 stars. It would have been a 5 but the batter is very difficult to work with and it takes a long time. Those are my only complaints. I had them for a cook out and served them with coffee ice cream on top. mmmmm! everyone raved about them!

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LISA4SURE

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Reviewed: Jul. 17, 2009

This was very interesting to work with. First off I want to let everyone know that I made the mistake of using 2 cake mixes instead of one and had to double up on all the other ingredients. This is what happends when you have a 2 year old in the kitchen with you! Anyway after this I only kept the amount of choc. chips and caramel the same and it came out great. The dough was very thick and hard to spread. This is why I think it was good that I made the mistake of using 2 cake mixes. It was easier to cover the bottom of pan. Use a metal pan...trust me! It was ready in 21 minutes and very rich. I used a triple chocolate betty crocker cake mix and a devil food cake mix. It was really really sweet. So be warned! Thank you!

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tonton

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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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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MCGILL50

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Reviewed: Jul. 6, 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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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: Jun. 29, 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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Saved

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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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CATIETOD

Cooking Level: Intermediate

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Reviewed: Jun. 15, 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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joebeckf

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Reviewed: Jun. 15, 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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IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: Jun. 6, 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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achamberlain

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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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avollmer

Cooking Level: Intermediate

Home Town: Westfield, Indiana, USA

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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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qweenolite

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