Caramel Brownies II

Caramel Brownies II

160 Reviews 7 Pics
Recipe by  Sandee

“Whenever I make these, they are a big hit. DELICIOUS!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 -9x13 inch dish



  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  2. Melt caramels and 1/3 cup of the evaporated milk over very low heat, stirring occasionally until smooth.
  3. Combine cake mix, melted butter, the remaining 1/3 cup evaporated milk, vanilla and nuts. Mix well and spread 1/2 of the batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 8 minutes.
  5. Sprinkle the chocolate chips evenly over the partially cooked brownies. Pour the melted caramel mixture over the top and with a teaspoon drop the remaining 1/2 of the batter evenly over the top.
  6. Bake at 350 degrees F (175 degrees C) for 20 minutes. Let brownies cool in pan then cut into bars.

Share It

Reviews (160)

Rate This Recipe


Hey all. I'm usually very generous with my 5-star ratings. I am NOT a picky person, so most of the high-rated recipes I try are worth 5 stars. This one was NOT! I followed the recipe to a T, and the brownies didn't get done. I baked them for a friend and ended up throwing the mush away. If you're looking for the "best brownie", try the recipe on this site called "Best Brownies" with over 1200 5 star ratings. THOSE are perfect brownies. Even the taste of these undone brownies was too rich for my taste, and you can't often say that for I LOVE rich foods! Sorry, just not my cup of tea I guess.:-) Ally



I have been using this recipe for years. It became the most requested thing make so I had to restrict it to a "Christmas Only" item. The only ingrediant that is different is the vanilla - I don't use it. A couple of things I have found that have help me is to: #1 Melting your butter is the way to go... it allows you to spread 1/2 the cake mix like frosting for the bottom cake layer rather than pressing it into the pan. #2 Melt the caramels (and evaporated milk) in the MICROWAVE (for about 3 minutes on high) Use as much or as little of the caramel as you want. #4 The remaining half of the cake mix… I take a teaspoon and “blob” the mix on top. It allows for the caramel and chocolate chips (and whatever else) to peek through. #5 The last helpful hit to cut the bars into a size of about 2 bits – more than that the richness overwhelms people.

Renee Ridgeway

Renee Ridgeway

I wish I could give this one 6 stars! Yes, it is THAT good! I made these last night for my husband to take to work, but of course I had to sample them first. They are sticky and gooey and "out of this world" delicious! I followed the recipe almost exactly; the only thing I did differently was to melt the caramels with the evaporated milk in the microwave instead of on the stovetop. It was quicker & easier. Also, I lined the baking pan with non-stick foil and sprayed it with Pam for easy removal of these sticky little delights! I'm sure I will make these again and again; thanks for a fantastic recipe!!

More Reviews

Similar Recipes

Chocolate Caramel Brownies

Chocolate Caramel Brownies

Caramel Brownies III

Caramel Brownies III

Caramel Turtle Brownies

Caramel Turtle Brownies

Caramel Brownies

Caramel Brownies

Caramel Brownies I

Caramel Brownies I

Sea Salt Caramel Brownies

Sea Salt Caramel Brownies


Amount Per Serving (18 total)

  • Calories
  • 364 cal
  • 18%
  • Fat
  • 18.8 g
  • 29%
  • Carbs
  • 47.6 g
  • 15%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 330 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Chocolate Caramel Brownies


next recipe:

Caramel Cashew Brownies