The greatest brownie/blondie I have ever eaten. Addicting and delicious. I also like top them with a fluffy white frosting.

Paul

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Recipe Summary

prep:
10 mins
cook:
28 mins
additional:
2 mins
total:
40 mins
Servings:
15
Yield:
1 - 8x10 inch pan
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Chocolate layer

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). In a small saucepan combine caramels and 1/2 cup of evaporated milk. Cook over low heat, stirring frequently until smooth; set aside. Grease an 8x10 inch baking pan.

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  • In a large bowl, stir together the dry cake mix, melted butter and remaining 1/2 cup of evaporated milk. Press half of the mixture into the bottom of the prepared pan, reserving the rest.

  • Bake for 6 minutes in the preheated oven. Remove the pan from the oven and let cool slightly. Sprinkle chocolate chips evenly over the surface. Pour the caramel mixture over the chocolate chips, then top with the remaining cake mixture. The top should be swirled with caramel and cake mixture.

  • Return pan to the oven for an additional 18 to 20 minutes, until firm. Cool on a wire rack, then refrigerate for 1 hour before cutting into bars.

Nutrition Facts

369 calories; protein 4.2g 8% DV; carbohydrates 48g 16% DV; fat 18.8g 29% DV; cholesterol 34.1mg 11% DV; sodium 369.4mg 15% DV. Full Nutrition
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Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2007
This is by far the best brownie in the world.....if you follow the recipe to the letter you should not have any problems. Yes they are rich but isn't that why we eat dessert anyway?! I have made them THREE times this week for company and my husbands office. Thanks for sharing.....this is going into my "secret recipe" file!!! PS......33 INDIVIDUAL CARAMELS IS WHAT YOU NEED:) Read More
(40)

Most helpful critical review

Rating: 1 stars
09/08/2003
The people who liked this recipe must know some secret that isn't included in the recipe directions. These do not cook through in 20 minutes and end up being a mushy mess. I could have cooked them for longer but was afraid to because the cake mix had risen so much it was about to run over the sides or the baking dish. (it later collapsed back down into uncooked mush) Also I would recommend putting the chocolate and caramel on top of all of the cake mix because it's nearly impossible to spread the second layer on top of the gooey caramel and chocolate mixture. I just don't think cake mix was meant to make anything besides cake. This recipe stinks. Read More
(9)
66 Ratings
  • 5 star values: 34
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
01/13/2007
This is by far the best brownie in the world.....if you follow the recipe to the letter you should not have any problems. Yes they are rich but isn't that why we eat dessert anyway?! I have made them THREE times this week for company and my husbands office. Thanks for sharing.....this is going into my "secret recipe" file!!! PS......33 INDIVIDUAL CARAMELS IS WHAT YOU NEED:) Read More
(40)
Rating: 5 stars
06/02/2005
I thought the comment by Rubenette was pretty harsh "this recipe stinks!" Well I don't know what she did wrong but this recipe is superb!!! Don't be thrown off by the bad comments because these are delicious. It states clearly that if you wait to cut them until they're cool the mushiness is gone. I found this to be true but it's so hard to wait!!! Great recipe! Give it a whirl!:) Read More
(28)
Rating: 5 stars
09/26/2003
Absolutely delicious. I was hesitant at first to make this recipe because of Karen's comments but there are a few flaws with her review. One is that the recipe was too rich for her guests and two she does not remark if the recipe was too reach for HER. Anyways the brownies are delicious. As far as being rich what do people want? I would rather bite into a brownie that sweeps me off my feet in one bite and satisfies enough to keep from eating them all at once instead of the brownies that are your everyday run of the mill brownies that you can finish in one sitting because they have the average chocolate taste. These brownies are superb. Don't even listen to Karen. If you do then add a little vanilla icing to balance the brownie out for a delicious treat. Don't pass this recipe up!!! Read More
(21)
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Rating: 5 stars
08/29/2002
Paul What kind of baker are you? You take yellow cake mix to make brownies. How dare you? Yellow cake mix is an age old recipe to make cakes and you abuse this mix by using it in a brownie recipe. By the way the Brownies were GREAT!!!! Read More
(14)
Rating: 5 stars
05/02/2012
decadent and rich but oh so gooood! Read More
(12)
Rating: 1 stars
09/08/2003
The people who liked this recipe must know some secret that isn't included in the recipe directions. These do not cook through in 20 minutes and end up being a mushy mess. I could have cooked them for longer but was afraid to because the cake mix had risen so much it was about to run over the sides or the baking dish. (it later collapsed back down into uncooked mush) Also I would recommend putting the chocolate and caramel on top of all of the cake mix because it's nearly impossible to spread the second layer on top of the gooey caramel and chocolate mixture. I just don't think cake mix was meant to make anything besides cake. This recipe stinks. Read More
(9)
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Rating: 5 stars
06/30/2009
I followed the advice of others and used a 13x9 pan. Wow was this wonderful and super easy to boot. Read More
(7)
Rating: 4 stars
07/14/2009
I have been making bars similar to this for years. I use german chocolate cake mix though. I put mine in a 9 x 13 cake pan and only bake for 15 minutes after adding the top layer of cake batter. It works best to drop by spoonful or flatten in palms and scatter out in pieces on top of the caramel mixture. I always get rave reviews and requests for them. Read More
(7)
Rating: 3 stars
08/15/2010
The 2nd time I made this I used sweetened condensed milk (1/2 cup) instead of the evaporated milk with the caramels and it was much creamier. I also used it in the cake mix part (1/2 cup) and it made the whole dessert have a better texture. Read More
(6)
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