Caramel Brownies From Scratch

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

Yield: 12-16

Caramel Brownies from Scratch

Total Time: 33

Prep Time: 10

Cook Time: 23

I grew up with Mom’s famous caramel brownies made from a cake mix but we’ve finally created a caramel brownies from scratch!

Print Recipe

Ingredients:

• 1 ½ Cups Flour
• 2 Cups Sugar
• ½ Cup plus 1 Tablespoon Dutch Processed Cocoa
• 1 ½ Teaspoons Baking Powder
• 1 ½ Teaspoons Baking Soda
• 1 Teaspoon Salt
• ¾ Cup Plus 1 Tablespoon Butter, unsalted, melted
• ⅓ Cup Plus 2 Tablespoons Evaporated Milk
• 1 Package Caramel Squares, unwrapped
• ⅓ Cup Evaporated Milk
• 1 ¼ Cup Chocolate Chips

Directions:

1. Preheat the oven to 350 degrees and grease a 9×13” baking pan.
2. In a large bowl, add the caramels and evaporated milk.
3. Heat in the microwave, stirring occasionally at 30 second intervals until smooth.  Set aside.
4. In another large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.
5. Add the butter and evaporated milk and stir until the batter is thick and no flour remains.
6. Press half of the dough into the pan.
7. Bake for 8 minutes, remove from the oven and sprinkle evenly with chocolate chips.
8. Pour the caramel evenly over the entire brownie, slowly to be sure that everything is covered in caramel.
9. Pick up small amounts of dough, about palm sized and press flat between your hands.
10. Gently lay over the caramel and repeat until all of the caramel is covered.
11. Bake for 15 minutes and allow to cool before slicing.

Nutrition Information

Yield: 12-16, Serving Size: 1

• Amount Per Serving:
• Calories: 333 Calories
• Total Fat: 14.9g
• Cholesterol: 31mg
• Carbohydrates: 49g
• Fiber: 1.7g
• Sugar: 37.2g
• Protein: 3.5g

All images and text ©Carrian Cheney for Oh Sweet Basil.

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