Caramel Brownies With German Chocolate Cake Mix

For two decades, these have been my go-to brownies, and they have never failed me. I’ve brought them to parties, family gatherings and countless other occasions, and I never have a morsel left. They are devoured every single time, and people regularly ask me for the recipe.

These caramel brownies with German chocolate cake mix have rich, chewy brownie layers, semisweet chocolate chips and a gooey caramel center. The combination of brownie, chocolate and caramel is absolute perfection, while the boxed cake mix makes the recipe surprisingly simple!

The order of the layers is what makes this recipe work so well. Briefly baking the bottom layer gives the melted caramel a sturdy place to land, keeping it tucked between the brownie layers instead of letting it sink into the batter. The result is an indulgent, dependable dessert that tastes much more involved than it actually is.

If gooey, over-the-top brownies are your weakness, my Brownies With Marshmallows and Rice Krispies are another longtime reader favorite.

Why This Recipe Works

• It has been dependable for two decades. These are my go-to brownies for parties and gatherings because they turn out consistently, get devoured every time and regularly have people asking for the recipe.
• German chocolate cake mix is a shortcut that actually works. Combined with melted butter and evaporated milk, it creates a thick, chewy brownie batter without requiring flour, cocoa powder or several other individual ingredients.
• The layering method keeps the caramel in the center. Briefly baking the bottom brownie layer gives the melted caramel a sturdy base, preventing it from sinking into the batter.
• Every bite delivers the perfect combination. Semisweet chocolate chips and gooey caramel are layered between the rich chocolate brownie mixture, so you get caramel, chocolate and brownie in every bite.

Ingredient Notes

• German chocolate cake mix: Use one 15.25-ounce box. This recipe was originally made with the larger cake mix boxes sold years ago, but I’ve tested it with the current box size and it still works great. Devil’s food cake mix may also be used for a deeper chocolate flavor.
• Butter: Melted butter turns the cake mix into a rich, chewy brownie batter. I use salted butter, but unsalted butter will work, too.
• Evaporated milk: Be sure to use evaporated milk, not sweetened condensed milk. It is divided between the brownie batter and the caramel filling.
• Caramels: Use one 11-ounce package of individually wrapped soft caramels or caramel bits made for baking. I’ve tested the recipe with both, and either option works great. Caramel bits eliminate the need for unwrapping, but they can sometimes be difficult to find.
• Semisweet chocolate chips: Semisweet chocolate balances the sweetness of the caramel. Milk chocolate or dark chocolate chips can be substituted based on your preference.

How To Make Caramel Brownies With German Chocolate Cake Mix

7. Finish baking the caramel brownies: Return the pan to the oven and bake for an additional 20 minutes. The exposed brownie batter should look set. Allow the brownies to cool for at least 30 minutes before cutting and serving.

Recipe Notes

• Make turtle brownies: Sprinkle 1/2 to 1 cup of chopped pecans over the chocolate chips before adding the caramel layer. You can also scatter a few pecans over the top before baking.
• Add a salted caramel twist: Sprinkle a small amount of flaky sea salt over the melted caramel before adding the remaining brownie batter. Start lightly since the butter and caramel already contain salt.
• Try a different chocolate cake mix: Devil’s food cake mix works well in place of German chocolate cake mix. It will give the brownies a slightly deeper chocolate flavor.
• Expect very thick batter: The cake mix batter will be much thicker than traditional brownie batter. Use your fingertips to press the bottom layer into the pan and drop the remaining batter over the caramel in clumps.
• Do not cover the caramel completely: The top layer of batter is not supposed to stretch across the entire pan. Small exposed areas of caramel are normal and create the brownies’ gooey, caramel-filled top.
• Let the brownies cool before cutting: The caramel center needs time to set. For cleaner squares, cool the brownies completely before slicing. For an extra-gooey dessert, serve them slightly warm and expect delightfully messy pieces.

Why Use Cake Mix Instead of Brownie Mix?

German chocolate cake mix might seem like an unusual starting point for brownies, but it creates exactly the texture this recipe needs. Mixing it with melted butter and evaporated milk produces a thick, rich batter that is sturdy enough to hold the gooey caramel center.

The cake mix also provides the chocolate flavor and dry ingredients in one convenient shortcut. Brownie mix is formulated differently and has not been tested as a direct substitute in this recipe, so stick with a 15.25-ounce box of German chocolate cake mix for dependable results.

How To Store Caramel Brownies

Allow the brownies to cool completely before transferring them to an airtight container. Store them at room temperature for up to 5 days.

Place parchment or wax paper between the layers to keep the brownies from sticking together. Because the caramel becomes firmer as it sits, you can microwave an individual brownie for approximately 10 seconds if you prefer a softer, gooier center.

Can You Freeze Caramel Brownies?

Yes, these caramel brownies freeze well, making them a convenient dessert to prepare ahead for a party or gathering.

Allow the brownies to cool completely, then cut them into individual squares. Wrap each brownie in plastic wrap and place the wrapped pieces in a freezer-safe container or resealable bag. Freeze for up to 3 months.

Thaw the brownies at room temperature before serving. For a warm, gooey brownie, microwave an individual square in short intervals after it has thawed.

Frequently Asked Questions

Can I Make Caramel Brownies Ahead of Time?

Yes. These brownies are a great make-ahead dessert because the caramel has time to set as they cool. Prepare them up to one day before serving and store them in an airtight container at room temperature.

Can I Use Individually Wrapped Caramels Instead of Caramel Bits?

Yes. Use the same weight of unwrapped soft caramels and melt them with the evaporated milk as directed.

Why Are My Caramel Brownies Difficult To Cut?

The caramel is likely still too warm. Allow the brownies to cool completely before cutting, and wipe the knife clean between slices. You can also lightly coat the knife with cooking spray to help it move through the sticky caramel.

More Chocolate and Caramel Desserts

• Brownies With Marshmallows and Rice Krispies: These layered brownies combine chocolate, marshmallows, peanut butter and crispy rice cereal for an extra-gooey treat.
• Salted Caramel Butter Bars: A buttery crust and rich salted caramel filling make these bars perfect for anyone who wants even more caramel.
• Caramel Pecan Bars: These easy dessert bars have a gooey caramel-pecan filling and deliver all the comfort of pecan pie without making a pie crust.
• Instant Pot Dulce de Leche: Make a smooth, creamy caramel sauce from one simple ingredient in your pressure cooker.