I know it’s hard to believe, but these incredibly soft and gooey caramel brownies taste even better than they look! No other recipe will compare after you’ve tasted this warm, chocolatey, gooeyness. Using German chocolate cake mix for the brownie mixture makes prep time fast and easy. No one has to know they’re not COMPLETELY from scratch.
Back in December, I used this recipe to bribe a fellow nurse to work for me so I could attend one of my daughter’s school functions. Living up to my promise, I made him a batch of brownies in which he brought home to share with his family. A few weeks later, I was talking to his wife at our annual Emergency Room Christmas party and she mentioned how delicious the brownies were. She asked me,”Is that the slutty brownie recipe?”. I was SURE I had heard wrong since there was blaring music in the background. I could not have heard correctly. After asking her to repeat herself about 5 more times, I finally asked her… “Are you saying slutty????”. She said “Yes!”. I had NEVER heard of brownies being called slutty before! I was totally confused. She explained that her teenage daughter made a similar recipe before, with the melted caramel in the middle, that was called a slutty brownie. Who knew?! I already have Better Than Sex Cake on the blog, so why not a slutty brownie too?! Lol I’m calling this one a Soft & Gooey Caramel Brownie, but YOU can call it what you like… especially, since Valentine’s Day is right around the corner! 😉
Start by melting 1 package of caramel squares over medium heat with 1/3 C evaporated milk.
Make brownie batter and divide in half. Bake bottom layer for 6-7 minutes, then spread melted caramel on top and sprinkle with milk chocolate chips.
Using the other 1/2 of brownie batter, patch the top together flattening each piece in between your hands. Bake for another 15 minutes. Let cool for at least 1 hour then cut. So easy!
Ingredients
- 1 box German chocolate cake mix
- 1 stick butter, melted
- 1/3 C evaporated milk
- 3 T flour
- 1 package caramel squares (11 oz bag)
- 1/3 C evaporated milk
- 1 C milk chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Mix German chocolate cake mix, melted butter, flour and evaporated milk with electric mixer. Spray the bottom of 13x9 glass pan lightly with cooking spray. Divide batter in half. Take half of the batter and spread onto bottom of pan and bake for 6-7 minutes.
- While bottom layer is cooking, melt caramel squares with evaporated milk over medium heat until smooth.
- Spread melted caramel on top of bottom layer and sprinkle 1 C milk chocolate chips. Using the other half of brownie batter, patch the top layer together. Bake for another 15 minutes and let cool at least 1 hour before cutting.
- Sprinkle powdered sugar on top and serve.
Notes
recipe from Rachel Anderson
