-
-
My review
Caramel Brownies III
Mary Lewno
"This is an older recipe. It makes a wonderful chocolate brownie with a chewy caramel layer in the middle."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 248Original recipe yields 24 servings (1 - 9x13 inch pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside. Grease a 9x13 inch pan.
- In a large bowl, stir together the cake mix, melted butter and 1/3 cup of evaporated milk by hand until dough holds together. Press half of the dough into the prepared pan, reserving the rest.
- Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven.
- Bake for an additional 15 to 18 minutes in the preheated oven. Cool in refrigerator to set the caramel before cutting into bars.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 112147 Ratings
-
-
-
-
-
Most helpful positive review
8/5/2007
This recipe was excellent! Just what I was looking for and super easy to make. Contrary to what someone else said, there was certainly enough to put in a 9 x 13 pan, all you have to do is press ...
Most helpful critical review
6/21/2003
This recipe, although tasty, was way way way too rich from all the butter. If I make it again I would cut the butter from 1 and 1/2 stick to just one stick... and that might be too much, too. ...
Most helpful
Most positive
Least positive
Newest
8/5/2007
This recipe was excellent! Just what I was looking for and super easy to make. Contrary to what someone else said, there was certainly enough to put in a 9 x 13 pan, all you have to do is press ...
2/3/2008
Of all the caramel brownies recipes, this one is the BEST by far. Refrigerating just to set the brownies is key and the baking times are more accurate. Also, "crumble the batter" as opposed to ...
6/21/2003
This recipe, although tasty, was way way way too rich from all the butter. If I make it again I would cut the butter from 1 and 1/2 stick to just one stick... and that might be too much, too. ...
5/23/2008
These are very good...not my favorite brownie recipe - but very good!! I also am not a fan of cake mix bars but again was pleasantly suprised. I was going to make brownies when I realized I d...
12/6/2009
amazing recipe! i used it today for a party with friends and they all LOVED it, were raving about it. i just used a couple variations based on the other reviews - less butter (only used 1/2 cup)...
5/6/2006
These are very, very rich (I usually don't think that about many deserts)! Here's what I will do differently next time: Use less caramels and omit the chocolate chips. Just a helpfull hint: Keep...
9/5/2003
These brownies tasted wonderful; however, after removing them from the pan, the bottoms were a fairly greasy. I may have done something wrong, but I sprinkled a little cocoa powder on the greas...
7/17/2008
Delicious and easy to make! I also added pecans with the carmel and chocolate chips to make it more of a "turtle" brownie. Everyone LOVED them!
6/12/2003
I love this recipe! A whole bag of caramels was a bit too much for me, so I'll cut back somewhat the next time I bake these. Please make sure these brownies have completely cooled and that the c...