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Heavier than a newborn but lighter than a case of beer, two pans of bumpy black and yellow caramel brownies sank my rusty scale to 10.5 pounds.

black and yellow caramel brownies

It was hard not to sneak one before I delivered the hefty box of serve-with-a-glass-of-milk bars to one of my favorite customers. So I did what any self-respecting baker would do. I made another batch to share with my family.

black and yellow caramel brownies

This recipe is a mash-up between two of my easy, go-to bar recipes—Yes! Yes! Brownies and Yellow Bars. Too much of a good thing doesn’t pertain to brownies.

Black and yellow caramel brownies

Brownie & caramel layers:

1 package (approximately 15.25 ounce) dry chocolate cake mix, any flavor – milk chocolate, chocolate fudge, german chocolate, etc.

3/4 cup unsalted butter, melted

5-ounce can evaporated milk, divided into two portions 1/3 cup each

1 cup semi-sweet chocolate chips

1 bag individually wrapped caramels (about 50 caramels)

Yellow & milk chocolate layers:

1 package (approximately 15.25 ounce) dry yellow cake mix

1 large egg

1 stick (8 tablespoons) unsalted butter, very soft

12-ounce package milk chocolate chips

14-ounce can sweetened condensed milk

1 tablespoon butter

  1. Heat oven to 350 degrees. Grease 13×9 pan or line with parchment paper.
  2. Stir together chocolate cake mix, 1/3 cup evaporated milk, 3/4 cup melted butter.
  3. Reserve approximately 1/4 cup of chocolate batter. Spread the rest in pan and bake for 6 minutes. Remove from oven.
  4. Scatter 1 cup semi-sweet chocolate chips onto cake batter.
  5. Unwrap caramels and melt over low heat (stove top or microwave) with 1/3 cup evaporated milk until creamy.
  6. Pour caramel over chocolate chips.
  7. Stir together yellow cake mix, 1 egg, and 1 stick very soft butter.
  8. Set half the yellow dough aside.
  9. Using half of the yellow dough, roll and flatten small portions in your hand. Lay flat pieces on the chocolate chips.
  10. Bake 6 minutes. Remove from oven.
  11. In a medium saucepan or in the microwave, melt milk chocolate chips, 1 tablespoon butter, and sweetened condensed milk together until smooth.
  12. Pour chocolate over yellow cake pieces.
  13. Flatten remaining yellow cake dough into pieces and lay onto milk chocolate. (It won’t cover the whole pan.)
  14. Flatten remaining chocolate cake dough into pieces and sprinkle in places not covered by yellow dough.
  15. Using a small spreader or knife, gently spread doughs but leaving bumps.
  16. Bake 30 minutes or just until yellow parts start to turn golden.
  17. Remove from oven. Cut when cooled completely. Store in airtight container.

Sweet mashed wishes,

Staci

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