Ingredients
Brownie Layer:
- 15.25 oz German chocolate cake mix
- 1/2 cup evaporated milk
- 2 eggs
- 1/2 cup butter, melted
Caramel Layer:
- 16 ounces caramels, unwrapped
- 1/3 cup evaporated milk
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (175ºC). Prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray or lining it with parchment paper for easy removal of the brownies.
- Prepare Brownie Batter: In a mixing bowl, combine the German chocolate cake mix, 1/2 cup evaporated milk, melted butter, and eggs. Stir well until all ingredients are thoroughly mixed. The batter will be thick and sticky.
- Press Brownie Base: Press two-thirds of the brownie batter evenly into the bottom of the prepared pan. Use a spatula lightly sprayed with cooking spray or wet hands to gently press the sticky batter flat and smooth.
- Partially Bake Base: Bake this brownie base in the preheated oven for 8 minutes. This step ensures the bottom layer is partially set before adding the caramel topping.
- Melt Caramel Mixture: While the base is baking, melt the caramels with 1/3 cup evaporated milk in a small saucepan over medium heat. Stir frequently until the mixture is smooth and creamy.
- Add Caramel and Chocolate: After the brownie base is partially baked, remove the pan from the oven. Gently spread the warm caramel mixture evenly over the base layer. Sprinkle the semi-sweet chocolate chips evenly over the caramel layer.
- Top with Remaining Batter: Drop spoonfuls of the remaining brownie batter over the chocolate chips and caramel. This adds a marbled, gooey finish to the brownies.
- Bake Final Layer: Return the baking dish to the oven and bake for 20 more minutes, or until the brownies are fully set and a toothpick inserted in the center comes out with moist crumbs.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before slicing into 20 squares for serving.
Notes
- Using German chocolate cake mix is key to achieving the rich flavor and texture in these brownies. If unavailable, another chocolate cake mix can be substituted but may alter taste slightly.
- Make sure to unwrap the caramels before melting to ensure smooth texture without any paper bits.
- Spraying the spatula or wetting your hands helps in evenly pressing the sticky batter into the pan without it sticking.
- Letting the brownies cool fully before slicing ensures cleaner cuts and better texture.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
