Monday, September 17, 2012

Caramel Brownie Cake

When I was pregnant with Alex, I didn't have any really weird pregnancy cravings. The only things I really wanted with any sense of urgency were Slurpees from 7-11 and those Spree candies. Other than that, I was just basically hungry...a lot. What does any of this have to do with today's recipe? Well, nothing really. I just felt like sharing. And because this next recipe has chocolate in it. And because chocolate desserts (especially chocolate cake) always got that little baby inside my belly to moving. If I hadn't felt Alex moving as much as normal, I could almost guarantee he would stir if I ate a slice of chocolate cake. And ain't it funny now that this same child (now almost 7 years old), will still come a-running when chocolate cake is offered. Well, who wouldn't really?! This dessert I'm sharing today is an easy and yummy dessert. It's part brownie, part cake, part caramel and all yum! And I just love desserts like this that are just a little change up from your usual brownie (but not any harder to make!)
1 (19.5 oz.) box Chocolate Fudge Brownie Mix (family size)
1/4 cup water
1/2 cup vegetable Oil
3 large eggs
1 jar caramel topping, divided use
1 (8 oz.) tub frozen whipped topping (COOL WHIP), thawed
1/2 cup finely chopped peanuts
Maraschino cherries with stems, well drained (optional)

water, oil & eggs not pictured

Preheat oven to 350°F. Spray a 9x13-inch baking pan with non-stick cooking spray.
Combine brownie mix, water, oil and eggs in large bowl. (Basically, you are making the brownies according to the directions on the back of the box for cake-like brownies). Spread batter into baking dish. 
Bake 28 to 30 minutes. When brownie cake comes out of the oven (while still warm),
poke holes, about 2-inches apart, in warm brownie with the handle of a wooden spoon. 
Set aside 1/4 cup of the caramel topping. 
Pour the rest of the caramel topping over the warm cake. 
Making sure to get it into the holes as best you can.
Use a spoon if you need help spreading it out.
Pop brownie cake into the fridge and allow it to finish cooling completely.
When ready add 1/4 cup reserved caramel topping into whipped topping. 
Stir well.
Put all of caramel whipped topping onto the brownie cake.
Spread evenly.
 Sprinkle with peanuts. 
Top each piece with a maraschino cherry just before serving.
Printable Recipe Here


  1. One of my favs is to have these fav flavors all in one bite (or 10)..YUMMMM!

  2. I love how the caramel soaks into the brownie! Perfect!

  3. Thought I left msg. but it didn't say it went thru ! So will leave another one.
    My favorite would be a BLACK WALNUT CAKE OR BLACK WALNUT PIE.....these are the best...

  4. WOW. I love that you poked the holes and put the caramel in it. Sounds SOOOO good!

  5. These flavors really are just perfect together. I have to echo what Dorothy thought about the holes; perforating the brownie to hold even more caramel is fantastic!

  6. What a delicious looking recipe! I cannot wait to try this one out.

  7. Annie (fromthebookshelfSeptember 21, 2012 at 7:20 PM

    These look fabulous!

  8. Just pinned this the other day on Pinterest and got the supplies today! I am soo excited to make this! Chocolate, caramel, caramel whipped topping? Get outta here. Sounds devine! Thank you for the baking inspiration! Although my healthy eating routine is going to be angry with me ;)

  9. Is there a homemade brownie mix you can use for this recipe? Or, can you use a smaller box of brownies?


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