Almost like clockwork my craving for all things caramel kick in the moment September arrives. Caramel apples, these Sea Salted Chocolate Dipped Caramels, and pretty much anything heavily caramel topped or filled are calling my name. In my world there is no such thing as too much caramel. Found in my very loosely organized (okay, pretty much disorganized) pile of recipes collected over decades was a 3" by 5" surprisingly legible, handwritten note card with a recipe for Chocolate Caramel Brownies. So why is the first time you are hearing about them? More importantly why haven't I shared the recipe for these brownies with you before? The honest answer to those questions is that my bar for craveworthy caramel brownie deliciousness has changed significantly over the years. And his recipe needed a bit of a makeover. Although overhaul might be the better word choice.
The original recipe called for, amongst other things, the use of a 9"x12" pan, an unspecified kind of chocolate chips, margarine (eee-gads!), and a fourteen ounce bag of caramels. If my memory serves me correctly, the 9"x12" pan created a thin brownie, one not lending itself to being described as decadent. More than likely I used semi-sweet chocolate chips when I had first made those brownies. However, with age comes wisdom and a more refined palate. So, when it comes to pairing chocolate with caramel, my favorite combination is caramel with milk chocolate. Knowing that I once baked with margarine makes me cringe. All I will say now is thank goodness I have moved on to butter, or rather unsalted butter, when baking almost everything. Last, but not least, the store bought bag of caramels you have to unwrap in order to make the caramel sauce for these brownies no longer comes in a fourteen ounce package. For some unknown reason, Kraft decided to eliminate three ounces and make eleven ounce packages of wrapped caramels.
So other than continuing to use a boxed German Chocolate Cake mix and evaporated milk, I created a newer, better, more scrumptious version of the original recipe by changing pretty much everything else. Like increasing the amount of evaporated milk used along with adding some sweetened flaked coconut, toasted pecans, and Kosher salt. In other words, this recipe, now named, German Chocolate Caramel Brownies, is the divine, decadent version.
Creating a more decadent brownie necessitated changing the pan size. But would a 9"x9" square baking pan actually make for a thicker, more impressive brownie? Yes, it did!
Like many recipes using a boxed cake mix as one of the ingredients, the directions on the box are rarely followed. And this recipe follows that rule. In order to turn the cake mix into a 'brownie-like' mix, a half cup of room temperature unsalted butter, three-quarters of a cup of evaporated milk, and Kosher salt are the only other ingredients used. Once mixed together, the thick batter is divided in half. One half being spread evenly in the bottom of a 9"x9" pan and the other half reserved for the top. After spreading half of the batter into the pan, it's baked for 7-8 minutes in a preheated 350 degree (F) oven just until set. While it's cooling slightly, you make the caramel sauce.
The warm caramel sauce is poured evenly over the partially baked bottom layer, followed by layers of toasted pecans, milk chocolate chips, and coconut. Spoonfuls of the remaining batter are dropped evenly over the top. Lastly, the reserved chocolate chips and pecans are sprinkled on top. The brownies then go back into the 350 degree (F) oven and bake for 20-22 minutes.
Once the brownies have cooled to room temperature, they are covered with foil and chilled in the refrigerator for at least 6 hours or preferably overnight before being cut into squares. These slightly gooey, insanely scrumptious German Chocolate Caramel Brownies are best served chilled!
Don't let the two step baking process make you think they are complicated to make. Because actually they are really very easy. The most difficult part of making them is waiting for them to chill.
If, by chance, you too crave the taste of caramel, these German Chocolate Caramel Brownies will satisfy it. Along with satisfying any chocolate, coconut, and pecan cravings you might also be having.
Recipe
German Chocolate Caramel Brownies
Makes 16 brownie squares
Ingredients
1 box (15.25 ounce) German Chocolate Cake Mix (do not buy the pudding in the mix cake mix)
8 Tablespoons (113g) room temperature unsalted butter
3/4 cup evaporated milk (see notes)
1/4 teaspoon Kosher salt
11 ounce (311g) bag of caramels, unwrapped
1/3 cup plus 2 Tablespoons evaporated milk
1 cup (109g) pecans, toasted, coarsely chopped (divided)
1 cup (168g) milk chocolate chips (divided)
1 cup (93g) sweetened flaked coconut
Directions
1. Preheat oven to 350 degrees (F). Line a 9"x9" pan with parchment paper and set aside.
2. In a medium sized bowl, mix together the German Chocolate Cake mix, room temperature butter, 3/4 cup evaporated milk, and the Kosher salt. Batter should be on the thick side. Divide batter in half. Spread half of the batter in the prepared pan. Use an offset spatula to even out the batter. Place pan in oven and bake for 7-8 minutes, or just until set. Remove from oven and let cool slightly.
3. In a heavy bottomed saucepan, add in the caramels and 1//3 cup plus 2 Tablespoons evaporated milk. Over medium heat, melt caramels until the mixture is smooth (stir frequently). Pour the caramel mixture over the bottom partially baked brownie layer.
4. Sprinkle all but about 2 Tablespoons of the toasted pecans, followed by all but 2 Tablespoons of the chocolate chips, and lastly topped with all of the coconut over the caramel layer.
5. With the remaining batter, drop spoonfuls as evenly as possible over the top of the coconut mixture. Top with the reserved 2 Tablespoons each of the pecans and chocolate chips. Bake for 21-23 minutes.
6. Remove from the oven and place on a cooling rack. Let the brownies cool to room temperature. Tightly cover with aluminum foil and chill in the refrigerator for at least 6 hours or preferably overnight. Cut into 16 squares.
7. Serve chilled. Store any leftovers in the refrigerator.
Notes: (1) I used a 12 ounce can of evaporated milk for this recipe, but did not use all of it. (2) I used the Guittard Milk Chocolate Baking chips as they are slightly oversized as well as my favorites. (3) If you like a slightly salty brownie, I would recommend lightly sprinkling the caramel layer with some flaky sea salt. I will be doing just that next time.