Well, we’ve finally arrived at my final confession this week. I am crazy for caramel – especially with chocolate. And, I’m not the only one!
These brownies are my go-to whenever I need to take something easy for sharing with a crowd. They’re great for all age groups, every occasion, and delicious in any season.
I you watch closely, you’ll see the look. First bite, eyes open wide and roll back in their head.
“What is in these?”
You won’t tell, will you…that these are from boxed brownie mixes?
First, unwrap all the caramels and heat them over low heat with a half cup of evaporated milk.
Don’t go too far away…stir occasionally as they melt. Meanwhile, prepare two separate batches of brownie mix.
Pour the first prepared mix into an oil-prepared 9″ x 13″ x 2″ cake pan.
Spread it evenly, and your caramel sauce should be perfect about now.
Drizzle it over the first brownie layer. It will run together if you space out your drizzles well.
Now pour your second brownie batch on top. Even if you pour it evenly, you may have some caramel seepage around the edges. Some light-handed spatula work takes care of it.
Bake at the temperature your brownie box says to bake them. My Duncan Hines™ boxes prepared with caramel cook in 35-40 minutes at 350 degrees. You don’t want them jiggly, but you don’t want them burned, either.
Let them cool completely before cutting or you’ll have a gooey caramel mess.
I highly recommend enjoying a glass of cold milk with your caramel brownies (a continual eye-rolling experience, for sure!).
In case you’d like to have all this written on a recipe card, you can print one here (although I feel a little guilty giving you a recipe that is really made by Duncan Hines).
- 2 boxed brownie mixes of your choice
- 13-ounce bag of Kraft caramels
- ½ cup evaporated milk
- Place caramel candies and milk into a pan on medium-low to melt on stove top. Stir often.
- Meanwhile, mix two batches of brownies according to package directions.
- Spray an oblong cake pan with vegetable spray, and pour one brownie batter evenly across bottom.
- When caramels are melted and smooth, drizzle over brownie batter. Mixture should spread and run together into a solid covering over the brownie layer.
- Carefully pour second brownie batter evenly over caramel layer.
- Bake at the temperature stated on your brownie box, and add half the time again beyond what's stated for one batch. This isn't exact, so check often. You want them past jiggly but not burned. Mine take 35-40 minutes in a 350-degree oven.
- Let cool completely before cutting.
When you take these to a function, and someone bites into one of your brownies, get ready for the eye-rolling and the question, “What’s in these?” Haha! That makes me laugh every time.
Do you love fooling people into thinking you went to a lot of trouble on a recipe?