Chocolate Caramel Brownies

I figured out a hack to make this so much easier and faster. Y’all, I’ve been making this recipe for almost 20 years and it’s an absolute hit every time. One change is to add a strong sprinkle of salt both before and after the caramel - I’ve yet to figure out just how much, but it always wants more. Another is that I add about 3Tbl of flour, 1Tbl of cocoa powder, and 1/4 tsp of baking powder. This just adds a bit more volume to the batter, making it easier to cover the top and bottom.Anyway, onto the hack:1. Line the pan with parchment.2. Spread the batter onto the bottom of the pan. This will be the top layer.3. Gently lift the batter out with the edges of the parchment, making sure it is well-supported and transfer to a baking sheet.4. Place the baking sheet and top layer in the fridge.5. Continue the recipe as normal, spread the bottom layer into the pan, par-bake, add chocolate chips, salt, caramel, and salt.6. Take the top layer from the fridge and place atop the caramel. The method of applying the layer depends on how cold and rigid the layer has become. I am often able to peel back the parchment and place the top down in one piece, but it may be easier to split it in two, or ask for help from someone else if you really wish to keep it complete.7. Finish baking as usual.

Super Delish & Decadent Tried this over 5yrs ago fr co-worker! Ran into & demanded the recipe. I still remember the taste all those yrs ago. I made exactly as the recipe called for except only 1 cup semisweet chips. I rolled out 2nd half of dough on parchment paper & smashed down using my palm. Then layered it on the caramel. Must use a metal baking pan.

This was amazing! I DID use a glass pan, heavily greased, and it turned out great. So no worries there. I only used 11 oz of caramels because that is how much Kraft puts in the package now and I didn't want to buy two packages. The only other thing I changed was to lower the amount of chocolate chips to 1 cup. We ate them warm with vanilla ice cream on top. Wow!

These are so amazing! My two friends agreed that they could eat the whole pan in one seating! So yummy!

I used a gluten free cake mix and it did not affect the recipe at all!! They were delicious! I baked them in a glass pan for maybe an extra 3 minutes and just spooned the second batch of batter on top.

This recipe is bar none one of the best brownie recipes I've ever encountered! I'm usually a from-scratch purist, but I'll happily make an exception for this great recipe. Still making one 9x13 pan, for a thicker brownie, I doubled the batter recipe, using one box of German chocolate cake mix and one box of Dark chocolate fudge cake mix. I used semi-sweet chocolate chips instead of milk chocolate. I also quadrupled the pecans, adding half to the batter, and the other half minus a few tablespoons (which I sprinkled on top with drizzled chocolate and caramel) to the caramel layer. As other reviewers have suggested, I used a metal pan for baking, and instead of individually flattening pieces, I just dumped all the chilled batter between big pieces of parchment paper, rolled it flat, and broke pieces as needed to cover the caramel layer. Because the brownies were thicker, I lengthened the initial cook time to about 18 minutes, and lengthened the second cook time to about 25 minutes. The brownies turned out great, but I definitely could have cooked them for longer; the edge pieces were the best consistency. I would absolutely make this yummy recipe again!!!