Gooey Caramel Brownies – The Ultimate Easy Chocolate-Caramel Treat
If you’re craving something irresistibly rich, chewy, and packed with gooey caramel goodness, these Caramel Brownies are a must-try! Made with a simple cake mix and a handful of pantry ingredients, this recipe delivers a bakery-quality dessert without the fuss. Perfect for family gatherings, potlucks, or an indulgent weekend treat, each bite melts in your mouth with layers of fudgy chocolate, silky caramel, and a hint of buttery sweetness.
Why You’ll Love This Recipe
- Quick and simple: Starts with a cake mix – no need for complicated steps.
- Perfectly gooey: A luscious layer of melted caramel runs through the center of rich chocolate brownie batter.
- Crowd-pleaser: These brownies disappear fast at any party or dinner!
- Make ahead: They store beautifully in the fridge or freezer.
Ingredients
For the Brownie Layer:
- 1 box (15.25 oz) German chocolate cake mix (see note)
- ½ cup evaporated milk
- 2 large eggs
- ½ cup unsalted butter, melted
For the Caramel Layer:
- 16 oz soft caramel candies, unwrapped (such as Kraft)
- ⅓ cup evaporated milk
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat the oven:
Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal. - Prepare the brownie batter:
In a large bowl, combine the cake mix, ½ cup evaporated milk, melted butter, and eggs. Mix until a thick, sticky dough forms — no mixer needed! - Bake the first layer:
Spread about two-thirds of the batter evenly into the bottom of the pan. The batter will be thick — lightly spray a spatula (or your fingertips) with nonstick cooking spray to help press it flat.
Bake for 8 minutes, then remove from the oven. - Make the caramel filling:
While the brownie base bakes, place the unwrapped caramels and ⅓ cup evaporated milk in a small saucepan over medium-low heat. Stir constantly until the mixture is smooth and creamy. - Assemble the layers:
Pour the warm caramel sauce over the baked brownie base and gently spread it out evenly. Sprinkle the chocolate chips over the top. - Add the final layer:
Drop spoonfuls of the remaining brownie batter over the caramel. Don’t worry if it doesn’t cover completely — the batter will spread as it bakes. - Bake to perfection:
Return the pan to the oven and bake for 20 minutes, or until the top is just set and slightly cracked. - Cool and serve:
Let the brownies cool completely before slicing into squares. For the best texture, chill them in the refrigerator for about 30 minutes before serving — the caramel firms up just enough for neat slices.
Tips & Tricks
- Cake mix note: If your cake mix is only 13.25 oz (like Betty Crocker), stir in ½ cup all-purpose flour to make up the difference.
- Storage: Store brownies in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
- To freeze: Wrap individual brownies in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Serving idea: Warm a brownie for 10 seconds in the microwave and top with a scoop of vanilla ice cream for the ultimate dessert!
Nutrition (Per Serving)
Approx. 314 calories, 14g fat, 46g carbohydrates, 3g protein
More Delicious Brownie Recipes to Try
- Fudgy Chocolate Brownies – A rich, classic brownie that never disappoints.
- Biscoff Swirl Brownies – A creamy, cookie-flavored twist on the traditional brownie.
- Rocky Road Brownies – Loaded with marshmallows and crunchy nuts.
- Coconut Swirl Brownies – A tropical spin for coconut lovers.
Final Thoughts
These Gooey Caramel Brownies are the perfect combination of chocolate and caramel, baked into one luscious dessert that’s both nostalgic and timeless. Whether you serve them warm and melty or chilled and chewy, they’ll bring smiles to everyone who takes a bite.