Caramel Brownies I

There’s nothing like a warm, gooey brownie straight out of the oven. And when you add a rich, creamy caramel layer on top? Heaven. This is my favorite recipe for caramel brownies and I know you’ll love it too!


  • -1 cup evaporated milk
  • -1 (18.25 ounce) package German chocolate cake mix
  • -3/4 cup butter
  • -2 cups semisweet chocolate chips
  • -1 cup chopped walnuts
  • -1 (14 ounce) package individually wrapped caramels, unwrapped


1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8×10 inch baking pan with butter or margarine.

2. In a bowl, mix together the cake mix, 1/2 cup of evaporated milk, 3/4 cup butter or margarine, and 1 cup of chopped walnuts.

3. Spread half of the batter into the prepared pan. Bake in the oven for 6 minutes.

4. Meanwhile, melt the caramels and remaining evaporated milk in a saucepan over low heat.

5. Remove the brownies from the oven after 6 minutes and sprinkle 2 cups semisweet chocolate chips over them. Pour the melted caramel mixture over the chocolate chips and spread it around with a spoon. Then, evenly spread the remaining batter on top of the caramel layer . Return pan to oven and bake for an additional 18 minutes until brownies are cooked through. Allow brownies to cool before serving

Nutrition Facts

  • -Serving size: 1 brownie
  • -Calories: 420
  • -Fat: 21 g
  • -Saturated fat: 10.5 g
  • -Cholesterol: 40 mg
  • -Sodium: 360 mg
  • -Carbohydrates: 54 g
  • -(Fiber): 2 g
Caramel Brownies I


How do you make caramel brownies with condensed milk?

Making caramel brownies with condensed milk is a simple process that only requires a few ingredients and steps. First, mix together the brownie mix, water, vegetable oil and eggs in a large bowl. Next, combine the caramels and sweetened condensed milk in a microwave safe bowl. Then, pour half of the batter into a greased 9×9″ pan and pour the caramel mixture over top. Bake the brownies according to the recipe instructions. Finally, let them cool before serving.

See also  Mocha Icing

How do you make caramel in the middle of brownies?

There are a few different ways that you can make caramel in the middle of brownies. One way is to melt butter in a saucepan with golden syrup or maple syrup and salt, then add sweetened condensed milk and mix until well-combined. Then cook, stirring very frequently, over low heat until it changes from white to a caramel colour. Another way is to simply combine all of the ingredients (butter, golden syrup or maple syrup, salt, sweetened condensed milk) in a saucepan and stir continuously over low heat until the mixture turns into a caramel color.

Making caramel this way is pretty straightforward, but there are a couple things to keep in mind. First, be sure to use low heat throughout the process; if you get too aggressive with the heat, your mixture will scorch and become bitter. Second, keep stirring! This will help prevent scorching and also ensure that your final product is smooth and evenly mixed.

How do you fix failed caramel?

A caramel can split if there’s fat in the caramel (e.g. from butter or cream). Often, a split caramel can be saved by gently reheating the caramel and stirring continuously. Adding some extra water can also help here to mix everything again before boiling off that extra water one more time.

If your caramel has split, don’t despair! There are a few simple things you can do to try and salvage it. First, gently heat the caramel, stirring continuously. This will often help to re-emulsify the fats and liquids in the mixture and prevent further splitting. If needed, add a little bit of water to the mixture and continue heating until all of the liquid has evaporated off.

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How do you cut caramel for brownies?

When it comes to incorporating caramel into brownies, there are a few different ways that you can go about doing so. One option is to simply cut the caramel into small pieces and then sprinkle them over the top of the brownie batter before baking. Another option is to swirl the caramel into the brownie batter itself.

If you opt to cut the caramel into small pieces, it’s important to make sure that they are all roughly the same size. This will help ensure that they bake evenly and don’t end up burning in some areas while remaining undercooked in others. When cutting the caramel, you can either use a sharp knife or kitchen scissors. If using a knife, be sure to wipe it down with a bit of oil afterwards so that the sticky caramel doesn’t cause it to become dull.

If you decide to swirl the caramel into the brownie batter, again, aim for uniformity in size and distribution. You can do this by heating up the caramel slightly so that it becomes more fluid and then pouring it over spoonfuls of brownie batter placed on a baking sheet lined with parchment paper. Use a toothpick or skewer to then swirl each mound of batter-caramel mixture until desired effect is achieved.

What happens if you bake caramel?

The science of caramel is fascinating, and it’s also delicious. When you bake caramel, the sugar begins to change color and caramelize. This is a result of the cascade of molecular changes that takes place as the sugar cooks. These changes create hundreds of distinct flavors, including butterscotch, toasted nuts, and sweet rum. As cooking continues, the cooked sugar becomes less sweet, and bitter notes can creep in. However, this doesn’t mean that baked caramel is necessarily bad – it just has a different flavor profile than traditional caramel.

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