I grew up with Mom’s famous caramel brownies made from a cake mix but we’ve finally created a caramel brownies from scratch!
I’ve chatted about Mom’s caramel brownies a few times and we even finally posted the recipe a while back, but I somehow become convinced that we needed a perfectly comparable caramel brownies from scratch recipe and couldn’t let it go until I discovered it. And discovered it I did.
The secret is in the brownie itself. You see, I tried a gazillion recipes and none of them held up to the caramel like I wanted. Too soft, too cakey, so runny (no really, it never set up) and way too dry. Ugh, it was annoying! And then I had the brilliant idea of going back to just why we loved Mom’s.
It was in the cake mix. It had to be German cake mix or it didn’t taste right and the texture was off.
So THAT was the answer! I’d start with the makings of a cake then ditch the rest of the ingredients and go back to the butter and evaporated milk just like Mom’s recipe. DING DING DING! Everything else fell into place and these are our new go-to recipe! Remember, if you don’t want to pat each piece of dough out in your hand, and really it’s my preferred method as it leads to a fluffier topping, you can just press it out on saran wrap and turn it out onto the brownies.
And that’s it!! You can finally make caramel brownies from scratch!
Caramel Brownies from Scratch
Caramel Brownies From Scratch
Serving Size: 1
Amount Per Serving:Calories: 313 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 8mg Sodium: 415mg Carbohydrates: 60g Fiber: 2g Sugar: 46g Protein: 3g