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Chocolate and Caramel Layered Brownies

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“I got this recipe from a classmate years ago and love to make it for special occasions. Takes a little effort to make, but well worth it in the end. Especially good warmed up and topped with some ice cream.”
24 brownies

Ingredients Nutrition

  • 1 (18 ounce) package German chocolate cake mix
  • 23 cup evaporated milk, divided
  • 12 cup butter, melted
  • 12 cup pecans or 12 cup walnuts, chopped
  • 1 (14 ounce) package caramels
  • 1 (12 ounce) package semi-sweet chocolate chips


  1. Preheat oven to 400 degrees.
  2. Mix caramels and 1/3 cup evaporated milk in a double boiler over medium heat and cook until caramels are melted and mixture is smooth, stirring occasionally.
  3. Meanwhile, in a medium mixing bowl, combine cake mix, remaining evaporated milk, melted butter, and nuts (mixture will be thick).
  4. Spread half of cake mixture into bottom of a 9"x13" baking pan.
  5. Bake for 6 minutes.
  6. Remove from oven and spread/pour bag of chocolate chips over the top.
  7. Drizzle caramel over top of chocolate chips.
  8. Place remaining cake mixture over top of caramel (mixture doesn't "spread" easily, so I make several "patties" with greased hands and place them over the top, making sure all or almost all of the caramel is covered).
  9. Return to oven for 18 minutes.
  10. Cool on a wire rack, then refrigerate until set.
  11. Cut into small squares.

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