- 1 box (18.5 oz.) German Chocolate Cake Mix (I use Duncan Hines)
- 1/3 cup evaporated milk
- 1/2 cup evaporated milk (to mix with the caramels to melt, only need if using wrapped caramels)
- 1/2 cup butter, melted
- 60 whole caramels, unwrapped (or 1 jar caramel sauce)
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup powdered sugar
- Preheat oven to 350 degrees. Spray a 9×9-inch square baking pan with cooking spray and line with parchment paper so the paper hangs over two sides. Spray the parchment paper with cooking spray. (I used a 9X13 because I needed more brownies and I was short on time but a 9X9 is ideal to get the most gooey and thick brownies.)
- In a large bowl or using a mixer, mix together cake mix, 1/3 cup evaporated milk, and melted butter. Stir together until combined. Mixture will be very thick.
- Press half the mixture into the prepared baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
- In a saucepan melt caramels with the additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. (Or if using a jar of caramel, heat so it gets thinner and then pour over brownie base.) Be careful as you pour as the middle of the cake isn’t as sturdy and a big splash of hot caramel may break it causing the caramel to sink to the bottom.
- Sprinkle chocolate chips evenly over the caramel.
- Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. It’s ok if you can’t lift the entire square. You can easily top the caramel with pieces of the dough and it will come together as it bakes.
- 6. Bake for 20 to 25 minutes. Remove from pan by lifting the parchment handles and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into 36 brownies (or less if you want bigger brownies).