Rich chocolate cake mix, melted caramels, chocolate chips, and a swirl of sweet evaporated milk come together in these irresistible Famous Caramel Brownies.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So here’s the thing—I wasn’t even planning to bake that day. You know those afternoons where you’re just aimlessly poking through your pantry, wondering if it’s cereal or chips for dinner? Yeah, it was that kind of day. And then I saw the box of German chocolate cake mix hiding behind the canned corn, and suddenly… boom. A craving hit me so hard, I swear I could smell caramel through the box.
These brownies? They’ve been passed around more than old family stories at Thanksgiving. The first time I tried them was at a neighborhood potluck when I was probably 12 and only interested in dessert. I had one bite and cornered the mom who brought them—because what kind of wizardry was in that gooey middle?! Ever since, they’ve been my go-to “I need to impress but also don’t want to try too hard” dessert. And they never, ever fail.
Why You’ll Love This Famous Caramel Brownies Recipe?
Let’s get one thing straight: these aren’t your basic brownies. They’ve got layers—literal ones. A chocolatey base that’s ridiculously fudgy, a melty caramel center that oozes just the right amount (not too messy, not too stingy), and a top that cradles chocolate chips like a warm, sweet hug. It’s a combo of textures and flavors that makes people stop mid-bite and say, “Wait—what is this?”
They’re quick. They’re semi-homemade. And they always disappear first at bake sales or family parties, which is probably why people started calling them “famous.” I mean, would I call them life-changing? Maybe not. But close.
Ingredient Notes:
Let’s break it down:
-
German Chocolate Cake Mix: This is your shortcut, your BFF. No judgment. It’s rich, sweet, and gives you that chewy brownie-like base without fussing over flour ratios.
-
Margarine: Yep, margarine. You could use butter, but honestly? The margarine gives it that old-school texture that melts perfectly with the cake mix. Like grandma made them.
-
Evaporated Milk: This is where things start getting luscious. It thins the caramel just enough so it spreads like a dream without being watery.
-
Chocolate Chips: I like using milk or semi-sweet depending on what mood I’m in. You want that creamy sweetness to break up the deep caramel flavor.
-
Kraft Caramels: The kind you unroll one by one while trying not to eat half the bag. There’s something satisfying about unwrapping them, though, like preparing for something good.
How To Make Famous Caramel Brownies?
Step 1: Prep That Pan
Crank your oven to 350°F and grease a 9×13″ pan like your brownies depend on it—because they do. You don’t want that caramel sticking to your soul and your baking dish.
Step 2: Make the Base Layer
Mix that cake mix with evaporated milk and melted margarine until it looks like thick, sticky fudge. Press half of it into the pan like you’re building a foundation—because you are.
Step 3: The First Bake
Bake that baby for 6 minutes. Just enough to firm it up but not fully cook it. You’ll wonder if it’s too soft. It is. That’s the point.
Step 4: Melt That Caramel
Microwave the caramels with more evaporated milk in 30-second bursts. Stir between each one like you’re stirring a spell. You want silky smooth. No lumps. Trust the process.
Step 5: Layer It Up
Sprinkle chocolate chips like confetti over the half-baked crust. Pour the caramel all over it like you’re drizzling gold. Then—here comes the fun part—drop spoonfuls of the leftover batter all over the top like messy little chocolate clouds.
Step 6: Bake Again
Pop it back in the oven for another 16 minutes. Your kitchen is going to smell like a dream. And yes, you can stare at the oven door the entire time.
Step 7: Cool, Slice, Eat, Repeat
Let it cool completely before slicing, or you’ll have a caramel avalanche on your hands. If you want the caramel to firm up a bit more (like for lunchboxes), stick the pan in the fridge for an hour or two.
Want To Save This Recipe?
Storage Options:
Okay, I don’t usually have leftovers. But when I do, I store these brownies in an airtight container at room temp for 3 days or in the fridge for up to a week. They stay chewy and perfect. Want to keep them longer? Freeze ’em! Just layer them between parchment paper and freeze for up to 3 months. Reheat in the microwave for a warm brownie moment that tastes like you just made it.
Variations and Substitutions:
Here’s the thing—I’ve played around with this recipe more than I’d like to admit. And you can too.
-
Butter Instead of Margarine: Totally works, though you’ll get a slightly richer flavor.
-
Add Chopped Nuts: Pecans or walnuts give a little crunch if that’s your jam.
-
Swap the Cake Mix: Devil’s food works if you want extra chocolatey vibes.
-
Use Caramel Sauce: In a pinch, jarred caramel will do. It won’t set quite the same but hey, it’s still delicious.
What to Serve with Famous Caramel Brownies?
Honestly? These stand strong on their own. But if you’re feeling extra:
-
A cold glass of milk – It’s the classic for a reason.
-
A scoop of vanilla ice cream – Do I even need to explain?
-
A cup of hot coffee – Especially if it’s one of those lazy Saturday afternoons.
-
A sprinkle of sea salt on top – If you’re fancy like that.
Frequently Asked Questions:
Can I make them ahead of time?
Absolutely! In fact, they taste even better the next day. The flavors marry and the caramel gets that perfect pull.
Can I use store-bought caramel sauce?
Yep, I’ve done it. The texture’s a little different, but the flavor’s still dreamy.
Do they need to be refrigerated?
Not required, but I like to chill them so they’re firmer and easier to slice. Plus, they’re amazing cold.
So there you have it—my most-requested, most-drooled-over dessert: Famous Caramel Brownies. They’re cozy, a little messy, and everything you want when life calls for something sweet.
Can’t wait to hear what you think. Have you made something like this before? Or better yet—are you eating one right now?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Famous Caramel Brownies
Ingredients
- 1 Box Betty Crocker German Chocolate Cake Mix
- 2/3 c Margarine melted and cooled
- 1/3 c Evaporated Milk
- 1.5 c Milk or Semi-Sweet Chocolate Chips
For the Filling:
- 1 Bag Kraft Caramels
- 1/3 c Evaporated Milk
Instructions
- Preheat oven to 350°F. Grease a 9x13" baking pan.
- Mix cake mix, evaporated milk, and margarine until combined. Spread half the batter into the pan; refrigerate the rest.
- Bake for 6 minutes. Meanwhile, melt caramels with evaporated milk in the microwave, stirring until smooth.
- Sprinkle chocolate chips over the baked layer, pour caramel on top, then add dollops of the remaining batter.
- Bake for 16 more minutes.
- Let cool before slicing. For firmer caramel, chill in the fridge.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
