I just made these. Didn’t have any nuts so didn’t use them but i love nuts so would use them if i had them. Also I only had a brownie mix not a cake mix so that’s what I used. And lastly I only had milk chocolate chips but OH MY thay are still so good. I didn’t understand how you could bake one layer first & then add another layer & bake some more that the bottom layer wouldn’t be too done, but it wasn’t. Very good & I’m sure it is great just the way it is written. I didn’t change the recipe intentionally, just had to go with what I had on hand.
Amazing! Have made this recipe exactly as listed here for years and have never once been disappointed. This is my bodybuilding husband’s cheat dessert and a family favorite!
Great brownies. I’ve been making them for years off of my mother-in-law’s recipe card. Was so glad to find it here when I couldn’t find my recipe card. I substituted two cups (an 11 ounce package) of caramel bits for the wrapped caramels. And I discovered that an 11 ounces package of the caramels you have to unwrap has 40 caramels in it, A little less than some recipes that call for 50, but it works. Plus, two thirds of the batter that supposed to go in the pan is a little more than one and a half cups, in case you’re not in the estimating. 🙂 One last tip to myself, a small can of evaporated milk is enough for the two thirds of that’s required for the recipe.
I made this recipe as written. They are amazing! Only thing I would change is to use a smaller pan. Because you’re not adding all the ingredients like for a cake, there just isnt enough dough to fill the 9×13 pan. They’re just too thin. Love them, but would like them thinker. I will definitely make again and again!
These brownies are very yummy. I followed the recipe exactly and the only problem i had was cutting them. They are very gooey and difficult to cut into neat squares. We topped ours with vanilla ice cream for a very rich and tasty treat.
pretty good, make sure to bake these in the right size pan. I baked them in a smaller pan and even after baking them for much longer they were still gooey, but I still got lots of compliments on them!
I’ve made this recipe several times but I alter it a bit. I have a friend that can’t eat pecans so I only press them into half of the pan. I put them on the left side of the pan.
I also only use half the amount of choc chips, putting them on the caramel but only on the top half of the pan. I use a half cup of butterscotch chips, putting them on the caramel but only on the bottom half of the pan…. Its like getting several different batches of brownies out of one pan. Choc chips w/ pecans, choc chips w/o pecans, butterscotch chips w/pecans and butterscotch chips w/o pecans. You can use peanut butter chips too! My friend appreciates the extra step taken for her and everyone loves them. YUM!!!
These are amazing! I started making these waaaay baaaack in 1970. I make them AS IS! Something different than so many who rate recipes, most of whom make changes, or so it seems. They are very rich and delicious. I usually cut them into one inch squares, allowing people to eat one, or several, depending on their preferences. And I do use the German chocolate cake mis. Regular chocolate cake mix just isn’t as good. I recommend you make them as written and ENJOY!
I have been making this exact recipe for 25 years. Always get rave reviews. I will also note that the bag size on the caramels has gotten smaller, 11oz now. You’ll need to buy 2 bags and my old recipe says to use 50 caramels, hope that helps.
I use Duncan Hines German Chocolate cake mix. And you’ll need to crumble the remaining batter over the top, way to thick to pour. Once cooled, I store mine in the refrigerator, to soft for me to be left out on counter. Also, if you are cutting your brownies in the pan use a plastic knife so you don’t scratch your pan.
I found this easy to make, but next time would try caramel topping instead of the individual caramels. It came out delicious, but very gooey!
• 1 box Betty Crocker fudge brownies (for 9×13 pan)
• 2 eggs
• 1/4 c. water
• 2/3 c. vegetable oil
• 3 cups pretzels
• 1 jar caramel sauce
• coarse sea salt
• Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, or grease with cooking spray.
• Prepare brownie batter according to package instructions.
• Pour about 1/3 of the brownie batter into the prepared baking pan. Spread until the bottom of the pan is evenly coated. Then add two even layers of pretzels, covering the entire surface. Carefully spoon the remaining brownie batter on top to cover the pretzels.
• Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.
• Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin.) Sprinkle the caramel with a few pinches of sea salt.