Cast Iron Skillet Caramel Brownies (Easy Cake Mix Recipe)

Name: Caramel Brownies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 tbsp salted butter (softened); 15.25 oz German chocolate cake mix; 1 cup evaporated milk; ½ cup unsalted butter (melted); 1 ½ cup semi-sweet chocolate chips; 1 cup walnuts (chopped); 11 oz caramels (squares or bits); ⅓ cup evaporated milk

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Caramel Brownies baked in a cast iron skillet are one of those desserts that never last long. Rich chocolate brownie layers with a gooey caramel center, ready in under an hour with just a handful of ingredients. This beloved family recipe started with my grandma, who made these for every holiday gathering. The whole family looked forward to them, and once you try them, you will too.

If you enjoy easy cast iron desserts, you will also love our Chocolate Chip Cookie Brownie or if it's caramel you're after, try our Caramel Apple Dump Cake.

Caramel brownies served with vanilla ice cream and a drizzle of caramel sauce.

Quick Look at this Recipe

✅ Recipe Name: Caramel Brownies
🕒 Ready In: 50 minutes (10 prep, 40 cook)
👪 Serves: 8 people
🥣 Main Ingredients: German chocolate cake mix, caramel candies, evaporated milk, butter, walnuts, chocolate chips
📖 Dietary Info: Contains dairy, tree nuts (walnuts optional)
⭐ Why You'll Love It: A beloved family recipe that turns a cake mix into rich, gooey brownies with a hidden caramel center, baked in a cast iron skillet.

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Quick Look at this Recipe
Why You'll Love Caramel Brownies
What Makes These Caramel Brownies Different
Ingredients for Caramel Brownies
How to Make Caramel Brownies
Variations and Swaps
Expert Tips for Perfect Caramel Brownies
What to Serve with Caramel Brownies
How to Store Caramel Brownies
Caramel Brownies FAQs
More Delicious Cast Iron Dessert Recipes
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Why You'll Love Caramel Brownies

Grandma's proven recipe. This isn't a random internet brownie. It's a family recipe passed down through generations, refined by dozens of holiday gatherings and cookouts.
Cake mix shortcut, from-scratch taste. German chocolate cake mix gives these brownies a depth of flavor that tastes anything but boxed. Five minutes of hands-on prep and you're done.
Hidden caramel center. A gooey ribbon of melted caramel sits between two layers of dense, fudgy brownie. Every bite delivers that chocolate-meets-caramel combination.
Cast iron makes the difference. The skillet gives you crispy edges and an evenly baked center that a standard baking pan can't match.

What Makes These Caramel Brownies Different

Most caramel brownie recipes start with a from-scratch cocoa batter and bake in a standard 8x8 pan. This recipe takes a different approach. A German chocolate cake mix is the base, which brings a subtle malty cocoa flavor you won't get from regular cocoa powder or even a standard chocolate cake mix.

The caramel layer is built from real chewy caramel candies melted with evaporated milk. Unlike jarred caramel sauce (which is too thin and sinks into the batter), this method creates a thick, gooey center that holds its shape between the brownie layers.

Baking in cast iron gives you something a glass or metal baking dish simply cannot: cast iron's heat retention creates crispy, slightly caramelized edges while keeping the center fudgy. The skillet also goes from oven to table, which makes serving easy and looks impressive at a cookout or holiday dinner.

Ingredients for Caramel Brownies

German Chocolate Cake Mix: Any brand works. This is the foundation of the brownie batter. You can swap in regular chocolate cake mix, devil's food, or dark chocolate if German chocolate isn't available.
Caramels: Use chewy caramel candies like Kraft caramels (the individually wrapped squares) or caramel bits. Caramel bits save you the time of unwrapping. Do not use jarred caramel sauce: it's too thin and won't set into a distinct layer.
Evaporated Milk: Not sweetened condensed milk. You'll use part of the can in the brownie batter and the rest to melt the caramels into a sauce.
Butter: Softened salted butter for greasing the skillet and melted unsalted butter for the batter. Either type works for both if you only have one on hand.
Semi-Sweet Chocolate Chips: These create pockets of melted chocolate between the brownie and caramel layers. Dark chocolate or milk chocolate chips work as substitutes.
Walnuts: Chopped. They add crunch that contrasts the fudgy brownie texture. Completely optional: leave them out for a nut-free version.

See the recipe card below for full measurements. If you love brownies in cast iron, also try our Peanut Butter Brownies.

How to Make Caramel Brownies

These photos walk you through the key moments. For complete step-by-step instructions, scroll down to the recipe card.

A cast iron skillet greased with butter for baking caramel brownies.

Step 1: Grease the skillet. Coat a 10-inch cast iron skillet with softened butter.

German chocolate cake mix, walnuts, evaporated milk, and melted butter in a mixing bowl.

Step 2: Mix the batter. Combine the cake mix, evaporated milk, melted butter, and walnuts.

Thick brownie batter mixed together in a bowl.

Step 3: Thick batter. The batter will be thick and coarse looking. That's exactly right.

Half of the brownie batter spread into a cast iron skillet.

Step 4: First layer. Spread half the batter into the prepared skillet and bake for 15 minutes.

Caramel candies and evaporated milk melting in a saucepan.

Step 5: Melt the caramel. While the brownies bake, melt caramels with evaporated milk in a saucepan.

Partially baked caramel brownies in a cast iron skillet.

Step 6: Remove from oven. After 15 minutes, pull the half-baked brownie layer out.

Chocolate chips sprinkled over partially baked brownies in a cast iron skillet.

Step 7: Add chocolate chips. Sprinkle chips evenly over the half-baked brownie layer.

Caramel sauce poured over chocolate chips on the brownie layer.

Step 8: Pour the caramel. Spread the caramel sauce over the chocolate chips in an even layer.

Remaining brownie batter dolloped over the caramel layer in a cast iron skillet.

Step 9: Top with remaining batter. Spoon the rest of the brownie batter over the caramel in dollops. No need to smooth it out. Bake for another 25 minutes, then let it cool completely before cutting.

Caramel brownies freshly baked in a cast iron skillet.

Variations and Swaps

Cake mix swaps: Regular chocolate cake mix, devil's food, or dark chocolate cake mix all work. Each gives a slightly different flavor profile, but the technique stays the same.
Chocolate chip options: Semi-sweet is classic, but dark chocolate chips, milk chocolate chips, or even white chocolate chips are all fair game. Mix two types for extra variety.
Salted caramel version: Sprinkle a pinch of flaky sea salt or kosher salt over the caramel layer before adding the top batter. The salt-caramel-chocolate combination is hard to beat.
Nut-free: Simply leave out the walnuts. The recipe works perfectly without them.
Nut swaps: Pecans or almonds in place of walnuts for a different crunch.
Pan alternatives: A 9x13, 8x8, or 9x9 baking dish works if you don't have a cast iron skillet. Grease it the same way. Adjust bake time: a larger pan means thinner brownies that may need 5 fewer minutes.

Expert Tips for Perfect Caramel Brownies

Melt the caramel low and slow. Keep the heat at medium-low and stir constantly. High heat scorches the caramel and makes it grainy. Patience here pays off with a smooth, pourable sauce.
Let it cool completely before cutting. The caramel layer is molten when the brownies come out of the oven. Cutting too early means the layers fall apart. Give them at least 30 minutes to set up.
Grease generously. Caramel sticks to everything. A thick coat of softened butter on the skillet prevents a cleanup headache.
Use caramel bits to save time. If unwrapping 30+ individual caramels doesn't sound fun, caramel bits (like Kraft) work identically and skip the tedious step.
Make a caramel drizzle from the leftovers. You'll have a tablespoon or two of evaporated milk left in the can. Reserve a couple tablespoons of caramel sauce when building the layers, thin it with that leftover milk, and drizzle over the cooled brownies. It's incredible over vanilla ice cream.

What to Serve with Caramel Brownies

The classic move is a scoop of vanilla ice cream on top while the brownies are still warm. The cold ice cream against the gooey caramel center is the whole point. Whipped cream works too, especially with a drizzle of the leftover caramel sauce. For a cookout, serve these straight from the skillet at the table with a big spoon and let everyone dig in. A glass of cold milk on the side doesn't hurt either.

For another crowd-pleasing cast iron dessert, try our Skillet Apple Crisp.

How to Store Caramel Brownies

Room temperature: Cover with plastic wrap or foil directly on the skillet, or transfer to an airtight container. They'll keep for 3 to 4 days.

Refrigerator: Store in an airtight container for up to 5 days. Serve them chilled straight from the fridge or bring to room temperature before eating.

Freezer: Wrap individual slices in plastic wrap, then place in a freezer-safe bag or container. They'll keep for up to 3 months. Thaw at room temperature for 1 to 2 hours before serving.

Reheating: Microwave individual slices for 15 to 20 seconds to bring back the gooey caramel center. You can also warm the whole skillet in a 300°F oven for 8 to 10 minutes.

Caramel Brownies FAQs

Can I omit the walnuts from caramel brownies?

Yes, the walnuts are completely optional. They add a bit of crunch against the fudgy brownie and gooey caramel, but the recipe works just as well without them. Leave them out for a nut-free version.

Can I use homemade caramel sauce instead of store-bought caramel candies?

You can, but the texture will be different. Caramel candies melted with evaporated milk create a thick, gooey layer that holds its shape between the brownie layers. Homemade caramel sauce is thinner and may sink into the batter rather than forming a distinct ribbon. If you go homemade, cook it to a thicker consistency before layering.

Can I make the caramel sauce in the microwave?

Yes. Combine the caramel candies and evaporated milk in a microwave-safe bowl. Heat on medium power in 30-second bursts, stirring after each one, until the caramels are fully melted and the sauce is smooth. This typically takes 2 to 3 minutes total.

How long will leftover caramel brownies last?

Stored in an airtight container, they last 3 to 4 days at room temperature or up to 5 days in the refrigerator. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.

Can I use a different baking dish instead of a cast iron skillet?

Yes. A 9x13, 8x8, or 9x9 baking dish works. Grease it with butter before adding the batter. The bake time may vary slightly depending on the pan size: a larger pan spreads the batter thinner and may need 5 fewer minutes, while a smaller pan may need 5 more.

Why did my caramel sink to the bottom of the brownies?

The most likely cause is gaps in the bottom brownie layer. If the first layer of batter doesn't fully cover the skillet, the caramel seeps through the holes and settles underneath. Spread the bottom layer as evenly as possible, pressing it into the edges, before the first bake.