Chocolate Caramel Brownies

Chocolate cake mix, evaporated milk and caramels make these the most moist and tender brownies this side of paradise. Add chocolate chips and chopped nuts and you'll think you've already arrived!


24 brownies


1 (18.25 ounce) package chocolate cake mix
1 cup nuts, chopped
1/2 cup butter or margarine, melted
1 cup evaporated milk, divided use
1 (10 ounce) package soft caramels, unwrapped
2 cups semi-sweet chocolate chips


Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking pan using Pan Release or baking spray with flour.

In a large bowl, combine cake mix and nuts. Stir in butter and 2/3 cup evaporated milk (batter will be thick). Spread half of batter into prepared pan. Bake for 15 minutes.

In a small saucepan, heat caramels and remaining evaporated milk over low heat, stirring constantly, until caramels are melted. Sprinkle chips over brownie. Drizzle with caramel mixture. Drop remaining batter by heaping teaspoon over caramel mixture.

Bake for 25 to 30 minutes or until brownies begin to pull away from sides of pan or until a toothpick inserted halfway between the edge and center comes out clean. Do not overbake. Center should be set (slightly sticky) but not dry. Cool completely in pan on wire cooling rack. Cut into squares

Estimated Time

Preparation Time: 15 minutes
Bake Time: 45 minutes
Cool Time: 20 minutes

Nutritional Information

Amount per serving: Calories 290; Calories from Fat 140; Total Fat 15 g; Saturated Fat 7 g; Cholesterol 30 mg; Sodium 250 mg; Carbohydrates 35 g; Dietary Fiber 2 g; Sugars 24 g; Protein 5 g

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