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Dark Chocolate Caramel Brownies

Dark Chocolate Caramel Brownies
  • Prep 15 min
  • Total 2 hr 5 min
  • Servings 24
Add something chocolaty for dessert by baking these homemade nutty brownies – made using Betty Crocker™ Super Moist™ cake mix.
Updated June 19, 2012


  • 1 box Betty Crocker™ Super Moist™ dark chocolate cake mix
  • 3/4 cup butter or margarine, melted
  • 2/3 cup evaporated milk
  • 1 cup chopped pecans
  • 1 bag (14 oz) caramels, unwrapped
  • 1 cup semisweet chocolate chips (6 oz)


  • 1
    Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray.
  • 2
    In large bowl, stir together cake mix, butter, 1/3 cup of the milk and the pecans until well blended. Press half of dough in bottom of pan. Bake 6 minutes.
  • 3
    Meanwhile, in 2-quart saucepan, heat caramels and remaining 1/3 cup milk over low heat, stirring constantly, until smooth. Sprinkle chocolate chips evenly over partially baked crust. Spoon caramel mixture over chocolate chips. Sprinkle remaining dough over caramel mixture.
  • 4
    Bake 20 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean (brownies will not be completely set). Cool on cooling rack 30 minutes. Refrigerate 1 hour. Cut into 6 rows by 4 rows.

No nutrition information available for this recipe
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