Many of my favorite recipes originate in my mom's recipe boxes. The vintage flavors never let me down! This recipe is similar, in that it came from a friend's mom's recipe box.
To be honest, I was a little skeptical. Cake mix? Condensed milk? Pecans? Well, let's just say, my skepticism was NOT needed. These caramel stuffed brownies are loved by everyone who tries them. They've been described as: chocolatey, fudge-y, caramel-y, airy, light, dangerous, and little bites of heaven.
And I'm always asked when I'm making them again! Once you try them, you'll be hooked too!
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Where these brownies came from
The original recipe called them Fantastic Brownies, which they are. My taste testers have called them everything from "Satan's brownies" to "Stairway to Heaven Brownies." I went with Caramel Stuffed Brownies in the interest of keeping it non-denominational. 🤣
Like many vintage recipes, these brownies called for different package sizes than you'll find today. It used a 14 ounce package of caramels, an 18.5 ounce cake mix, and a 6 ounce package of chocolate chips. I adjusted the sizes to match what's available now.
The original recipe also specified a 9x13 pan. The smaller packages make less dough, so I thought a smaller pan would work better. It did. But I also wondered what the brownies would be like in a 9x13.
To resolve any questions on package and pan sizes, I made two batches on the same day. One went in a 9x13 pan and the other in an 8x11-inch pan. All other ingredients and baking times were exactly the same.
I had a LOT of brownies, so I shared them with my taste testers: the guys at the health club. The overwhelming response was that both versions are dangerous. A slight majority, myself included, prefer the ones made in the smaller pan. It gives more distinct layers and a more noticeable caramel layer. The brownies also bake up lighter.
Several of the guys said both versions deserved a "10 out of 10." So, to be honest, these really will be delicious no matter what pan you bake them in!
Ingredients needed for Caramel Stuffed Brownies
- German chocolate cake mix
- Sweetened condensed milk
- Caramels
- Butter
- Chopped pecans
- Chocolate chips, semi-sweet
Note: All recipe testing was done using a 13.25 ounce size (Betty Crocker) cake mix. Pillsbury does have a 15.25 ounce package, which I have not tried (YET!), but I'm sure would be equally delicious.
How to Make Caramel Stuffed Brownies
Start by preparing an 8x11-inch (or similar size) baking pan. Coat it in butter and flour, or line it with parchment paper. See the note below for using a 9x13 pan. Preheat the oven to 350°F.
Unwrap the caramels and put them in a microwave-safe bowl. I use a 4 cup Pyrex measuring cup for this just because its easy to microwave, stir and pour with it. Measure ⅓ cup of the sweetened condensed milk and pour it over the caramels. Set the rest of the milk aside for the brownie layer.
Please note: you need to do this step first because it takes most people longer than 6 minutes to unwrap all those caramels! But don't microwave the caramels to make sauce until the pan of dough is in the oven. It cools rapidly, which makes it very hard to pour into the pan. (go ahead, ask me how I know.....🙄)
Make the Brownie Dough
Melt the butter. Put the cake mix in a large mixing bowl. Add the rest of the sweetened condensed milk, the melted butter, and the chopped pecans. Beat with a hand mixer until well combined. Place half the dough into the prepared pan. Bake it in the preheated oven for 6 minutes.
Note: usually you'd think of this step as being batter, but I'm purposely using the term "dough". It is much thicker than a batter and does not spread out on its own. In the photo above, I'm using the spatula to push the dough into the corners of the pan.
While the dough starts to bake, microwave the caramels and condensed milk on high for 60 seconds. Try to give it a little stir, it probably won't move much. Then microwave it for one more minute. Stir until the caramel mixture is smooth. If it needs more time, repeat short bursts in the microwave.
After the 6 minutes, take the partially baked dough out of the oven. Sprinkle it evenly with the chocolate chips. Pour the caramel mixture over the chips and spread it to cover the dough as well as you can. Crumble the remaining dough over the caramel layer. There will be small gaps in the dough.
Return the pan to the oven for an additional 15 minutes, or until the sides pull away. Do not overcook. Allow the brownies to cool fully before cutting to serve.
Serving suggestions and variations
These brownies are pretty decadent already, so they need nothing extra. However, I can tell you from personal experience that adding a small scoop of vanilla ice cream and a drizzle of chocolate syrup will create an other-worldly experience. 😍
The nuts are an area I think could be played with. One of my taste testers remarked that he would've liked more nuts. I used "chopped" pecans which were actually still in pretty big pieces so I chopped them more using an old-fashioned nut chopper. (affiliate link) If you like bigger pieces you could definitely skip that extra step. I'm actually tempted to try these without any nuts just to see what they're like.
Using a 9x13 pan
The original recipe specified to use a 9x13 pan, which does work. You will need to push the dough to all the corners of the pan, because it doesn't spread out naturally on its own. The resulting brownies will be much thinner but still delicious. A couple of my taste testers preferred this version, for a more uniform texture.
Storage of the Caramel Brownies
Let the brownies cool fully before storing. Keep them in an airtight container at room temperature for 3 to 4 days. They don't typically last longer than that in my house.
For longer storage, refrigerate them in an airtight container for up to 1 week. The caramel firms up in the fridge. Let a brownie sit at room temperature before serving, or warm it in the microwave for a few seconds.
To freeze, wrap each brownie in plastic wrap. Place the wrapped brownies in a freezer bag. They keep for up to 3 months. Thaw them at room temperature.
📖 Recipe
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Caramel Stuffed Brownies
Ingredients
- 1 13.25 oz package German Chocolate Cake Mix
- 14 ounce can sweetened condensed milk
- 10 ounce bag caramels
- ¾ cup butter
- 1 cup chopped pecans
- 1 cup chocolate chips semi-sweet
Instructions
- Prepare an 8x11-inch baking pan by coating in butter and flour, or line with parchment paper. (see notes for using a 9x13 pan) Preheat oven to 350°F.
- Unwrap the caramels and place in a microwave-safe bowl (I use a 4 cup Pyrex). Measure ⅓ cup of the sweetened condensed milk and pour over the caramels. Reserve the rest of the milk for the brownie layer.10 ounce bag caramels, 14 ounce can sweetened condensed milk
- Melt the butter. Place the cake mix in a large mixing bowl and add the reserved sweetened condensed milk, the melted butter, and the chopped pecans. Beat with a hand mixer until well combined.1 13.25 oz package German Chocolate Cake Mix, ¾ cup butter, 1 cup chopped pecans, 14 ounce can sweetened condensed milk
- Place HALF the dough into the prepared pan. Bake in the preheated oven for 6 minutes.
- While the dough starts to bake, microwave the caramels and condensed milk for 60 seconds on high. Try to give it a little stir, the repeat one more minute in the microwave. Stir to create a smooth caramel mixture. (repeat short bursts in the microwave as needed)
- After the 6 minutes, remove the partially baked dough from the oven and sprinkle evenly with the chocolate chips. Then pour the caramel mixture over the chips, spreading to evenly cover the dough as well as possible. Crumble the remaining dough over the caramel layer. There will be small gaps in the dough.1 cup chocolate chips
- Return the pan to the oven and bake an additional 15 minutes (or until the sides pull away from the pan). Do not overcook. Allow to cool fully before cutting to serve.
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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