Cake Mix Caramel Brownies
Delightful brownies combining rich chocolate with a gooey caramel surprise, quick to make using a cake mix!
Ingredients
Caramel Layer
- 397 g caramels, unwrapped The star ingredient that brings sweetness and gooeyness.
- 120 ml evaporated milk Helps melt the caramels to a smooth consistency.
Brownie Base
- 425 g German chocolate cake mix Provides the chocolate base of the brownies.
- 80 ml evaporated milk Extra moisture for the brownie batter.
- 170 g unsalted butter, melted Adds richness to the brownie base.
- 30 g pecans, chopped Provides a delightful crunch and flavor contrast.
- 340 g chocolate chips For the top layer, enhancing the chocolate experience.
Instructions
Preparation
- Start by gathering all your ingredients. Preheat your oven to 175°C.
- In a small saucepan, combine the unwrapped caramels and 120 ml of evaporated milk over low heat. Stir regularly until the mixture is melted and smooth.
- In a large mixing bowl, mix together the cake mix, 80 ml of evaporated milk, melted butter, and chopped pecans until blended.
- Take half of the brownie dough and press it evenly into the bottom of a prepared 23 x 33 cm baking pan.
- Bake the pressed dough in the oven for about 8 minutes.
- Once your brownie base is out of the oven, sprinkle the chocolate chips evenly over it.
- Drizzle the melted caramel mixture generously over the chocolate chips.
- Flatten small portions of the remaining brownie dough and arrange them over the caramel layer.
- Return the pan to the oven and bake for an additional 15–20 minutes.
- Once removed from the oven, allow the brownies to cool completely in the pan before slicing into squares.
Notes
For best results, store in an airtight container. Can be stored at room temperature for up to three days, or refrigerated for up to a week. Can be frozen for up to three months.