The reviewer gave this recipe 5 stars. This recipe averages a 4.72 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 4.72 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 4.72 star rating.
Reviewed: May 25, 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 4.72 star rating.
Reviewed: May 24, 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 1 stars. This recipe averages a 4.72 star rating.
Reviewed: May 24, 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
Living In: Cookeville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Photo by Trisha
Reviewed: May 23, 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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Photo by Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 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 4.72 star rating.
Reviewed: May 10, 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 4.72 star rating.
Reviewed: May 4, 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 4.72 star rating.
Reviewed: Apr. 20, 2009
Fantastic!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 6, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 24, 2009
I don't like brownies. Not even this recipe. Using this recipe, I just won a mandatory brownie contest in my office. The prize is that I have to make them again for a 50-person conference and these brownies will represent my office the in the national brownie contest. Whooppee. Great. Instead of enjoying a relaxing Sunday summer afternoon, I will be slaving away in the kitching making those stupid rollie balls and trying to make them cover the caramel. I wish people didn't like it so much. The only consolation is that my office mates have practically licked the 9x13 dish clean, and I won't have to bring any home with me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 20, 2009
These are excellent, and extremely rich. Since there is only 2 of us eating them, when the pan has cooled, I cut individual servings and freeze them. They thaw and reheat very well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 13, 2009
I am very new to baking and was afraid I would mess these up horribly, but they came out perfectly. I would deffinately suggest using semi-sweet chocolate chips to keep them from getting too overpoweringly sweet. I had trouble spreading out the bottom layer but found that it will spread nicely once in the oven. These are extremely decadent and moist and yummy. Excellent recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 4, 2009
These are super good for someone who likes lots of chocolate and rich brownies. I don't but my family loved them.
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Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA
Living In: Deridder, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 27, 2009
I just made this recipe last night and these really are some great brownies. I followed the recipe to the T and thought they turned out pretty well, but I do have a few suggestions though. 1.Make sure to put more than half the batter in the bottom of the pan, once you put the caramel on it, it sinks to the bottom, making it hard to cut the brownies out of the pan in one piece. 2. When putting on the last layer, don't worry if you cover it all. 3. Use Semi-Sweet...milk chocolate is WAY TOO sweet. 4.The brownies are much BETTER a day old!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 27, 2009
Delicious!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 13, 2009
Heavenly!
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Photo by Kristina72913

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 27, 2009
Ohhhh baby, phenomenal. I used sweetened condensed milk and a splash of regular 2% milk instead of evaporated milk and I saw no problem. My only complaint is that you have to leave the batter in the fridge for a really long time before they can actually be rolled without sticking to your hands. By the time I got them rolled they would be very melty and hard to place properly on top of the carmel. I was worried that they wouldnt turn out because of how haggard my top layer was working but they were fantastic! So my advice is try not to worry about how they look on the top just make sure you have a fair bit of dough left for the top. YAY will definately do again thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 24, 2009
A little crispy on the outside and ooey, gooey goodness in the middle. I thought it was best the first night but it's just a dang good brownie. On the rich side, you could easily eat these til you are sick to your belly! Thanks!
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