Chocolate Caramel Brownies

To say I have been absent from baking and blogging would be a gross understatement. I took a bit of a break after Christmas when I reached that point when I couldn’t bear to look at another cake, cookie, or other baked good. After that, it’s just proven difficult to get back into the baking habit. Hopefully, I’m back into the swing of things. I know Quinn hopes so.

With this recipe, I am unashamedly easing back into baking. I picked these brownies primarily because I knew Quinn would love them. It didn’t hurt that they started with a cake mix, though, just to make them a bit simpler. They did prove simple, although I had forgotten how tedious it is to melt caramel. Patience is not my strongest suit. That aside, these are rather simple to make.

A couple of notes: I used a devil’s food cake mix and pecans. You’re probably all familiar with my ongoing love affair with pecans. I told Quinn I would put in whatever kind of nuts he wanted, and pecans were his choice. I half-expected him to pick his new love, hazelnuts, but I certainly didn’t complain about his choice.

These brownies are wonderfully rich, due in part to the devil’s food cake mix. A regular chocolate cake mix would certainly work if you wanted to tame these down a bit. I really liked the layers of these bars – brownie, chocolate, caramel, more brownie. They are wonderfully delicious and gooey when they are still a bit warm. Just don’t forget your napkin.

Chocolate Caramel Brownies

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 24 2-inch bars

Chocolate Caramel Brownies


  • 1 18.25 oz. package chocolate cake mix
  • 1 cup chopped nuts
  • 1 cup evaporated milk, divided
  • 1/2 cup unsalted butter, melted
  • 35 caramels, unwrapped (about 10 oz.)
  • 2 cups semisweet chocolate chips


Preheat oven to 350°.

Combine cake mix and nuts. Stir in 2/3 cup evaporated milk and melted butter. Batter will be thick.

Spread half of mixture into bottom of a 9"x 13"x 2" baking pan. Bake 15 minutes. Place pan on wire rack to cool slightly.

Place caramels and remaining 1/3 cup evaporated milk in a small saucepan. Cook over low heat, stirring constantly, until caramels have melted. Stir until smooth.

Sprinkle chocolate chips evenly over partially baked brownie. Drizzle with caramel mixture.

Drop remaining brownie batter by teaspoonfuls onto caramel.

Bake 25-30 minutes, or until center is set. Cool completely in pan on wire rack before cutting into bars.


Recipe adapted from Nestle.

Don't miss a recipe! Sign up for free email updates.



  1. courtney March 24, 2007 Reply

    Glad to see you are back. Although I don’t think my pants are!

  2. Ellie March 24, 2007 Reply

    Welcome back – and what an entry to come back with! The ooziness of these brownies looks dangerously good 😀

  3. Ari (Baking and Book March 25, 2007 Reply

    Gosh that picture is… well, let’s just say that tempting chocolately photographs like that are dangerous! Suddenly the chocolate bar I have sitting on the counter doesn’t look quite so satisfying.

    We’re glad to have you back!

  4. Linda, The Village V March 26, 2007 Reply

    yum! glad you’re back!

  5. kelly March 26, 2007 Reply

    Im glad your back too! I kept visiting your site regularly during your hiatus, and I was excited to see a new post today!

  6. Allen March 26, 2007 Reply

    The brownies look so gooey and rich … yum!

  7. LakshmiK March 27, 2007 Reply

    Hi Jennifer

    I love all the recipes on this site. They are so good!

  8. Nuwanda March 27, 2007 Reply

    Welcome back to baking and blogging! I’m so very glad.

  9. Stephen March 28, 2007 Reply

    Just finished baking them, SOOOOO delicious and gooey. (I used werthers caramels by the way) Thank you so much for the great recipe.

  10. Anuhea March 28, 2007 Reply

    Hi! I have been looking at your blog and I think you have awesome recipes. And looks like you did a good job coming back to baking, these look so good and I bet they would be even better with milk or even vanilla icecream!

  11. Juanita March 28, 2007 Reply

    Welcome back and thank you for the great recipes!
    I can’t wait to make these brownies.

  12. peabody March 29, 2007 Reply

    Glad you are back, I was almost giving up on you.

  13. Nan March 31, 2007 Reply

    For totally selfish reasons, I’m glad you are back to baking! Just in time for Easter, too!


    Your Sis

  14. Theresa Dendinger April 1, 2007 Reply

    Glad you’re back. These look and sound delicious. I’ll be trying this recipe soon.

    I’ve quickly melted caramels by placing them in a glass measuring cup and microwaving in 20-30 second increments, being sure to stir between each round of microwaving.

    Thanks for sharing your beautiful recipes and photos!

  15. Molly May 11, 2007 Reply

    I made these last night for my husband to take to work today. OMG! So gooey and so good. I made him leave a few home. This one is getting transferred to the recipe box… it’s a keeper!


  16. Suzanne May 16, 2007 Reply

    These have been a staple in my family since I was a wee one. My mom would make a massive batch and then after cutting them up she would freeze them.

    If you think they are good warm, cold they are like the best candy bar in the world. Somehow these always managed to disappear out of the freezer.

    I’ve had people offer to marry me after eating these brownies.

  17. Kristen June 20, 2007 Reply

    I just made these this past Sunday and they were awesome and easy. So rich and gooey. Thanks for sharing and thanks for the devil’s food cake tip, I know that made all the difference!! Love your blog:)

  18. Sheri December 1, 2007 Reply

    I made a few batches of these and I used different candy each time, mostly to use up the candy I got on clearance at Valentines day, easiest was a chocolate filled wafer, I think it was Ghiradelli, skipped the melting on the stove, just plopped them a top first layer fresh from the first bake.
    I have also used caramel kisses and rolos.

  19. Steve February 26, 2008 Reply

    No caramel melting! I make a similar brownie, but I used the caramel sheet wraps that are used to make caramel apples. Some stores only have them around Halloween, but my local market has them year round in the produce section. Same great taste, much quicker and easier.

  20. Meriem November 22, 2008 Reply

    I made these today! They were deeelicious! Do you think it would be better to use brownie mix instead of chocolate cake mix?

  21. jennifer November 23, 2008 Reply

    Meriem, I’m not sure about the brownie mix. Actually, I don’t think I’ve ever used a brownie mix at all. I’m sure it would be fine. If you try it, let me know how it works.

  22. cluttercafe March 23, 2012 Reply

    So glad you’re back! These look awesome. I use a similar recipe adn they are my favorite by far!

  23. Hannah March 26, 2013 Reply

    I forgot to add nuts (hoops!) but they were still great. I will definitely make these again.

Leave a reply

Your email address will not be published. Required fields are marked *