These cake mix brownies are a mashup of two of my favorite desserts. A woman I worked with gave me a recipe for chocolate caramel brownies, and I have a recipe for yellow cake mix bars. I wondered what they would taste like together, so I tried it—and I’ve been making them ever since! —Staci Mergenthal, Verdi, Minnesota,
- 1 package chocolate cake mix (regular size)
- 3/4 cup butter, melted
- 1 can (5 ounces) evaporated milk, divided
- 1 package (11 ounces) Kraft caramel bits
- 1 cup semisweet chocolate chips
- 1 package yellow cake mix (regular size)
- 1 large egg, room temperature
- 1/2 cup plus 1 tablespoon butter, softened, divided
- 1 can (14 ounces) sweetened condensed milk
- 1 package (11-1/2 ounces) milk chocolate chips
image/svg+xml Text Ingredients View Recipe,
Preheat oven to 350°. Line a 13×9-in. baking pan with parchment; grease paper. In a large bowl, beat chocolate cake mix, melted butter and 1/3 cup evaporated milk until blended; batter will be thick. Reserve 1/4 cup batter for topping. Spread remaining batter into prepared pan. Bake 6 minutes. Meanwhile, in a microwave, melt caramel bits and remaining 1/3 cup evaporated milk; stir until smooth. Sprinkle hot chocolate crust with semisweet chips; pour caramel mixture over top. In another large bowl, beat yellow cake mix, egg and 1/2 cup softened butter until combined; batter will be thick. Reserve half for topping. Crumble remaining mixture over caramel layer. Bake 6 minutes. In a microwave, melt sweetened condensed milk, milk chocolate chips and the remaining 1 tablespoon softened butter; stir until smooth. Pour over yellow cake layer. Sprinkle with reserved yellow and chocolate cake batters. Bake until top is golden brown, 20-25 minutes. Cool completely on a wire rack. Store in an airtight container.
1 brownie: 272 calories, 13g fat (8g saturated fat), 27mg cholesterol, 260mg sodium, 38g carbohydrate (28g sugars, 1g fiber), 3g protein.