For best results, use real butter and not margarine. It gives the brownies a rich and buttery flavor and a moist and chewy consistency. You can even use yellow cake mix to make blondies. You can also try other cake mixes, such as German chocolate cake, devil’s food cake, and dark chocolate cake. Any brand works, but I personally prefer Betty Crocker. I like to use chocolate cake mix for this recipe. You can also use full-cream milk or heavy cream for this. Two, it’ll add moisture to the caramels, so they melt into a thick mixture. One, it will saturate the cake mix and create a brownie batter. You’ll want caramel that’s thick and ooey-gooey for these brownies.Įvaporated milk serves two purposes for this recipe. You may also find caramel sauce in the grocery, but don’t get that. You’ll get a smooth sauce that’s just the right consistency – not too sticky, not too runny. Simply melt the caramel candies with evaporated milk on low heat, and voila. You can buy these candies in the baking aisle of the grocery store. Serve them with warm milk or coffee and enjoy! IngredientsĬaramel is very finicky and prone to burning, but don’t worry, you won’t have to make the caramel sauce from scratch.įor this recipe, you’ll use individually wrapped caramel candies, such as Kraft. These brownies are very rich, so you’ll want the slices to be small.ĩ. Using a plastic knife, cut the brownies into bars. Let the brownies cool in the fridge for at least 2 hours.Ĩ. Lifting freshly baked caramel brownies will end up with a runny mess because both the brownie mixture and the caramel will still be wet. Bake for 15 to 18 minutes, or until a toothpick inserted into the top layer comes out clean or with a few dry crumbs.ħ. Plop dollops of the remaining dough over the caramel.Ħ.
Once baked, top the first layer with chocolate chips, followed by the caramel. I like to use the bottom of a measuring cup to create a smooth, even layer.ĥ. Press half of it into the bottom of the lined pan. The mixture will be thick, so it’s best to use an electric mixer.Ĥ. Beat together the cake mix, melted butter, and evaporated milk. The caramel sauce shouldn’t be too sticky – if it is, add a little more milk.ģ. You should get a smooth and thick mixture. Stir them constantly over low heat, until completely melted. Place the caramel candies and evaporated milk in a heavy saucepan. If you don’t have parchment paper or aluminum foil, grease the pan heavily with butter, then dust it with flour.Ģ. Leave a bit of overhang on the edges so you can lift out the brownies easily. Preheat the oven to 350 degrees Fahrenheit and line a 9×13-inch baking dish with parchment paper. This recipe is so easy, it’s impossible to mess up!ġ. Just melt caramel candies and milk and you’re done. The best part? They’re a snap to make! You won’t even need to make a brownie batter from scratch.Ī simple cake mix with butter and milk will get the job done.Īlso, don’t worry about making caramel from scratch. Instead, they have just the right amazing flavors that will make you crave them again and again. If you’re wondering if these brownies might be too sweet – they’re not. The filling makes them even richer, more ooey-gooey, and ridiculously delicious. The brownies themselves are decadent, but what takes it to another level is the combo of chocolate chips and caramel sauce in the middle. These caramel brownies are the ultimate indulgence. This combo is simply to die for.ĭrooling yet? Same here! I won’t keep you waiting anymore. I don’t know about you, but to me, nothing beats the combination of chocolate and caramel.
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