How to make Caramel Brownies at home? (Gooey and Delicious)

For these sticky, gooey, scrumptious caramel brownies, be sure to prepare your wet wipes and napkins. They can be consumed the same day they are made, but they taste much better the next day.

This recipe is ideal for us because we enjoy gooey brownies, warm gooey chocolate pudding cake, and fudgy chocolate cakes.

They don’t need icing because they are so moist and believe me, I am a frosting fiend! For me, most cakes are basically platforms for frosting.

Use pre-made caramels from the store or make your own using my simple 6-minute microwave caramel recipe. and there’s no need to wait for them to cool or peel them!

Caramel Brownies

They don’t need frosting because they are so moist!

Ingredients

• 1 package of individually wrapped caramels 14oz (or homemade caramels which don’t have to be melted or unwrapped!)
• 1 can evaporate milk 12oz (NOT sweetened condensed milk)
• 4 tablespoons melted butter
• 1 package chocolate cake mix
• 1 cup chocolate chips
• ½ cup chopped pecans

Instructions

1. Grease a 9×13 pan and preheat the oven to 350°F.
2. All of the caramels should be unwrapped and added to a pot along with 4 tablespoons of evaporated milk.
3. Stir while heating on low heat until melted.
4. Cake mix, melted butter, and the remaining evaporated milk should be combined in a bowl.
5. Bake for 10 minutes after pouring half of the cake mixture into the prepared pan.
6. Take out of the oven, sprinkle with chocolate chips, and drizzle with the caramelized mixture.
7. Add the remaining mixture on top, followed by some chopped pecans.
8. An extra 19 minutes of baking. (Avoid overbaking.)
9. Allow cooling before slicing. Enjoy!

Nutrition information

Calories: 230 | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 226mg | Potassium: 149mg | Fiber: 1g | Sugar: 24g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg