Recipe Finder: Caramel Brownies

Claudia Santini from Santa Rosa, Calif., was looking for a recipe for making caramel brownies that used German chocolate cake mix as the base. She said her mother used to make them in the 1960s and she would very much like to have the recipe. After seeing Santini's request, Tzippie Mahr of Baltimore sent in a recipe she noticed on that surely is the one Santini was in search of.

This recipe for Chocolate Caramel Brownies starts with a box of German chocolate cake mix to which butter, evaporated milk and nuts are added. Melted caramels and chocolate chips are then added half way through the baking process. The result is a sinfully rich and chewy treat that is sure to satisfy any sweet tooth. I highly recommend cutting the brownies into small squares as a little goes a long way with these goodies.


Arnetta Paulin from Schuylkill Haven, Pa., is looking for a recipe for Rivel Soup, which she says was popular in the Grantville-Hershey area when she was growing up. She said that coming from a "poor but loving family," her mama made this soup quite often.

If you are looking for a recipe or can answer can answer a request, write Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send more than one recipe, please put each on a separate piece of paper with your name, address, and daytime phone number. Important: Names must accompany recipes in order for them to be published.

Caramel Brownies

Makes: 48 brownies

1 (18.25-ounce) box German chocolate or other chocolate cake mix

3/4 cup (1 1/2 sticks) butter, melted

2/3 cup evaporated milk, divided use

1 cup chopped pecans

1 (14-ounce) package caramels (chocolate-covered caramels may be substituted, if desired)

1 cup (6 ounces) semisweet chocolate chips

Preheat oven to 350 degrees. Coat a 9x13 inch baking dish with nonstick cooking spray.

In a large bowl, combine the cake mix, melted butter, 1/3 cup evaporated milk, and the pecans, stirring with a spoon until dough forms. Press half the dough into the bottom of the prepared baking dish and bake for 6 minutes, reserving the remaining dough.

Meanwhile, in a medium saucepan, melt the caramels with the remaining 1/3 cup of evaporated milk over medium heat, stirring frequently. Remove the baking dish from the oven and sprinkle the chocolate chips over the warm dough. Spread the melted caramel mixture over the chops then crumble the remaining dough randomly over the top.

Bake for 20 minutes more. It may look as though it is not thoroughly cooked but once it cools it will firm up. Let cool on wire rack then refrigerate for at least an hour before cutting.

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