Good Eats: Super Simple Caramel Brownies

These brownies were my dad’s favorite growing up and they quickly became my husband’s birthday treat of choice. I love them because they only take a few ingredients and are super simple (and dangerously addictive)!

1 box German Chocolate Cake Mix

1 stick of butter, melted

1 small can 8 oz. evaporated milk

1 cup semi-sweet chocolate chips

1 bag (14 oz.) caramels

1. Preheat oven to 350 degrees.

2.  Mix the cake mix, butter, and 1/3 C. evaporated milk together in a medium size bowl.

3. Press half of cake mixture into the bottom of a greased 9 x 13 pan. Bake for 10 minutes.

4. While the first half is baking, unwrap the caramels, add the rest of the evaporated milk (2/3 cup) and place in a microwave safe bowl. Microwave for one minute, then stir…repeat until the caramels are completely melted.

5. When the bottom layer is done, pour the melted caramel over the top, then sprinkle with the chocolate chips. pat the rest of the mixture flat with your hands and layer on top of the chocolate chips (you will have to do this in pieces; it is okay to have some spaces in between, they will seal as it bakes).

6. Bake the brownies for another 20-25 minutes.

7. Let cool. (These are one of the few treats that are better when prepared a day ahead. If you eat them before they are cool, they just don’t taste as good! I promise.)

7. Cut and enjoy!

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Frequently Asked Questions: Caramel Brownies

Why German chocolate cake mix?

German chocolate cake mix is milder and sweeter than a devil’s food or standard chocolate mix, which is exactly what this recipe needs so the caramel layer is not overwhelmed. It also produces a denser, more cookie-like batter when mixed with just butter and a little evaporated milk, which is what lets you press it into layers.

Should I really make caramel brownies a day early?

Yes. These are one of the few treats that are genuinely better when prepared a day ahead. The caramel layer needs time to set, and if you cut into them while they are still warm they do not taste as good and the layers slide apart. Bake them the day before and cut them the next day.

Can I use caramel sauce instead of unwrapping caramels?

I have only made these with a 14 oz. bag of caramels melted with 2/3 cup of evaporated milk, and that combination sets into a firm, sliceable layer. Jarred caramel sauce is thinner and formulated to stay pourable, so I would not expect it to set the same way. If you try it, know you are experimenting.

How do I get the top layer to cover evenly?

You do not have to. Pat the remaining cake mixture flat with your hands and lay it on in pieces over the chocolate chips. Gaps are fine — they seal together as it bakes. Trying to roll or press one continuous sheet will only tear it and pull the caramel up with it.