GERMAN CHOCOLATE CARAMEL BROWNIES

Ingredients

For the Brownie Base:

• 1 box German chocolate cake mix (or any chocolate cake mix)
• 1/2 cup unsalted butter, melted
• 1/3 cup evaporated milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (optional)
• 1/2 cup semi-sweet chocolate chips

For the Caramel Filling:

• 1 bag (14 oz) soft caramels (or caramel bits)
• 1/3 cup evaporated milk

For the Topping:

• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/2 cup milk chocolate chips or semi-sweet chocolate chips

Instructions

Step 1: Prepare the Oven & Pan

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.

Step 2: Make the Brownie Batter

1. In a large mixing bowl, combine the cake mix, melted butter, evaporated milk, and vanilla extract.
2. Stir until well mixed — the batter will be thick.
3. Press half of the mixture evenly into the bottom of your prepared pan.
4. Bake for 8–10 minutes, then remove from the oven.

Step 3: Prepare the Caramel Layer

1. In a saucepan over low heat, melt the caramels with evaporated milk, stirring constantly until smooth and creamy.
2. Pour the melted caramel mixture evenly over the baked brownie layer.

Step 4: Add the Filling

1. Sprinkle chocolate chips and pecans evenly over the caramel layer.
2. Crumble the remaining brownie batter over the top — don’t worry if it doesn’t cover everything; it will spread while baking.

Step 5: Bake Again

1. Return the pan to the oven and bake for 20–25 minutes more, until the top is set and slightly cracked.
2. Let it cool completely before adding the topping.

Step 6: Make the Coconut-Pecan Caramel Topping

1. In a medium saucepan, combine sweetened condensed milk, butter, and vanilla extract.
2. Heat on medium-low, stirring constantly until it thickens slightly (about 8–10 minutes).
3. Stir in the shredded coconut and chopped pecans.
4. Remove from heat and let it cool for 5 minutes.

Step 7: Assemble the Final Layer

1. Spread the warm coconut-pecan caramel topping over the cooled brownies.
2. Sprinkle a few extra chocolate chips on top for extra richness.
3. Let everything set for at least 1 hour before slicing.

Serving Tips

• Serve at room temperature or slightly chilled for a firmer texture.
• Top with a scoop of vanilla ice cream and drizzle with caramel sauce for an indulgent dessert.

Benefits

• Rich and decadent: The combination of fudgy brownie, caramel, and coconut-pecan topping is unbeatable.
• Crowd-pleaser: Perfect for holidays, potlucks, or family gatherings.
• Make-ahead dessert: Tastes even better the next day as the flavors blend together.
• Customizable: Add sea salt for a salted-caramel twist or dark chocolate chips for a deeper flavor.

Storage

• Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• You can also freeze individual bars for up to 3 months.