Caramel Brownies

The original recipe came from Kathy Tarkiewicz.В  She made it last night – very yummy! This was yummy! The brownies are not very thick – they were a good size, however, i think when i make it again, i will double the ingredients – possibly. Jay even liked the brownies and he typically does not like anything else in brownies. It is a bit rich as well. Let me know what you think if/when you make this.

50 Light Caramels (14oz. bag)
2/3 cup evaporated milk
3/4 cup chocolate chips, melted
1 pkg. German Chocolate Cake Mix
3/4 cup margarine, melted (1-1/2 sticks)
3/4 cup chopped nuts (optional – we didn’t add them)


  1. Preheat oven to 350 degrees F.В  Grease and flour 9×13 pan.
  2. Melt caramels over low heat with 1/3 cup of evaporated milk. Set aside.
  3. Combine cake mix, 1/3 evaporated milk, margarine, and nuts. Stir until dough sticks together. Press 1/2 of dough into pan (reserve the rest for the top).В  Bake for 6 minutes.
  4. Remove from oven and spread melted chocolate chips over cooked dough. Spread caramel mixture over chocolate chips. Bake 15-18 minutes. Cool slightly and refrigerate for 30 minutes.

January 1, 2009 В· lori В· One Comment
Posted in: Brownies

One Response

  1. lisab - November 16, 2010

    This is a very old recipe (not a criticism). I’ve been making it since around 1980! It is one of the few not- from- scratch recipes that I use. They are awfully good! I never found them to be that thin…
    I am planning to try to tweak my scratch brownie recipe to use in this; I just don’t like all the ingredients in the commercial mixes.

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