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My mom’s famous caramel brownies are hands-down the most requested recipe in our family. These cake mix caramel brownies are fudgy, gooey, and unbelievably easy to make. All you need is cake mix, chocolate chips, caramel, butter, and evaporated milk to create the most irresistible brownies ever!
Caramel Brownies with a Cake Mix
My mom has been making these caramel brownies for as long as I can remember. They were the birthday request of choice in our house and a must at every Fourth of July pool party. Everyone looked forward to them. They’re that good. When Cade and I got engaged, I baked a batch for his birthday and left them on his counter as a surprise. Two days passed, and he still hadn’t touched them. He was deep into clean eating and avoiding sugar. I felt crushed. I told him how much it hurt, so he tried one. Ever since, they’ve been his favorite dessert. Now, my mom even mails him a batch every so often.
The secrets? We always use margarine instead of butter. It makes the brownies extra gooey but still hold their shape. Only Betty Crocker German chocolate cake mix and Kraft caramels will do.
Now go make these brownies and leave a little love note for my mom so she feels special.
Can a Chocolate Cake Mix Really Make Brownies?
You know what I love most about this recipe? No tedious sifting of flour, sugar, salt, or cocoa powder. Instead, it uses just a few simple ingredients! And the best part? No eggs are required, which is a win with how pricey they’ve gotten.
Here’s what makes these brownies so special:
- Chocolate Cake Mix: The base of the brownies that keeps things quick and foolproof.
- Evaporated Milk: Adds richness and helps create the gooey texture. It is also combined with the caramels to make the caramel stay creamy and not harden too much.
- Butter or Margarine: Helps bind the ingredients and gives the brownies their fudgy consistency.
- Caramel Candies: Melt into a sweet, chewy layer of caramel goodness.
- Chocolate Chips: Add extra melty chocolate throughout each bite.
How to Make These Famous Caramel Brownies
Follow these simple steps to create rich, gooey caramel brownies with just a few ingredients and minimal effort:
- Preheat: Oven to 350°F; spray pan.
- Mix: Combine cake mix, evaporated milk, and melted butter.
- Layer: Spread half the batter in the pan; chill the rest.
- Bake: Bake batter for 6 minutes.
- Caramel: Melt caramels with evaporated milk in the microwave.
- Top: Add chocolate chips and pour caramel over batter.
- Cover: Pat chilled batter into pieces; place over caramel.
- PRO TIP: For the topping, press it out in your hands and patch it on, or use the Saran Wrap method (see recipe card) for a quicker finish.
- Bake: Bake 16 more minutes.
- Cool: Let cool before serving; refrigerate to set.
How Do You Know the Brownies are Done?
Insert a toothpick into the center, and if it comes out clean or with just a few moist crumbs, they’re ready.
Pull the brownies out of the oven when the edges start to pull away from the pan and the center looks set without jiggling as you gently shake the pan. That’s how you get gooey brownies that aren’t undercooked.
How Do You Store Brownies?
Store in an airtight container or double wrap in foil. These brownies also freeze beautifully. Just double wrap them in foil and plastic wrap, or place them in a sealed zip-top freezer bag. They’ll keep well in the freezer for up to 4 months.
Watch How These Caramel Brownies are Made…
If you love these, then you have to try these other DESSERTS:
Prevent your screen from going dark
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Heat the oven to 350 degrees.
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Spray a 9×13″ pan with nonstick spray.
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In a bowl, mix the dry cake mix with the milk and margarine.
1 Box Cake Mix, ⅓ Cup Evaporated Milk, ⅔ Cup Margarine
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Pour 1/2 the batter into the pan and gently spread it out. It will be very thick.
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Place remaining batter in the fridge.
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Place in the oven for 6 minutes.
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Meanwhile, unwrap the caramels into a glass bowl and add 1/3 cup evaporated milk.
1 Bag Caramels, ⅓ Cup Evaporated Milk
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Microwave on high for 30 second intervals, stirring between until smooth.
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Remove the brownies from the oven and sprinkle with chocolate chips.
1 ½ Cups Chocolate Chips
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Pour the caramel over the chocolate.
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Remove the batter from the fridge and gently pat a tablespoon or so into the palm of your hand. If it sticks run your hands under cool water or spray with a little nonstick spray.
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Place each piece over the caramel like a patchwork quilt until all of the caramel is covered.
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You can also place saran wrap next to the pan and press the dough onto that in the exact size of the pan. Just measure by doing the length and then moving the pan to the end to measure the width. Carefully flip it onto the caramel. Bake an additional 16 minutes.
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Remove from the oven all allow to cool before serving.
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You can also place in the fridge to help the caramel really set up which makes for easier serving.
These brownies will keep, well covered, in the refrigerator for 1 week
Serving: 1g, Calories: 523kcal, Carbohydrates: 68g, Protein: 6g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 7mg, Sodium: 488mg, Potassium: 288mg, Fiber: 3g, Sugar: 44g, Vitamin A: 509IU, Vitamin C: 1mg, Calcium: 183mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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