Red Velvet Caramel Brownies

Happy Super Bowl Sunday! Who are you rooting for today?! I myself am going for the Broncos! WOOT! My husband is rooting for the Seahawks. We are a house divided. That’s okay though. We like to have a little sport rivalry. It keeps things interesting. The only thing we are never divided about on Super Bowl Sunday is the food! MMMM! My mouth is watering just thinking about the food table :)

Speaking of food, let me direct you to these brownies. Is your mouth watering yet? It should be!

Valentines Day is almost here which means dessert heaven to me… I am all about the red and pink! Red velvet is usually something I only consume around this holiday. That’s it. I love it for the color but never really get what all the hype is about. Do you? Care to explain, besides the color, what makes it special? Maybe I just have never truly enjoyed a REAL red velvet dessert. I don’t know. Regardless, it is a beautiful color and I get giddy inside to see it around this holiday.

I used an adaption for these turtle brownies of my grandma’s. The gooey soft caramel inside is absolutely delicious. Paired with a soft cake mix brownie filled with some chocolate, these brownies will be calling your name!

Red Velvet Caramel Brownies from ...These brownies are delicious! Filled with ooey-gooey caramel and chocolate, what could be better?!

4.1 from 7 reviews
Red Velvet Caramel Brownies
These red velvet brownies are filled with ooey-gooey caramel and chocolate.
Recipe type: Dessert
  • 1 box Betty Crocker Red Velvet Cake Mix
  • ¾ cup butter
  • ⅔ cup evaporated milk, divided
  • 12 oz. bag of caramel cubes, unwrapped
  • ⅔ cup milk chocolate chips
  1. Combine cake mix, butter and ⅓ cup evaporated milk and mix thoroughly together in a large bowl.
  2. Press one half of batter down evenly on the bottom of a greased 9x13 inch pan. Bake at 350 degrees F for 7 minutes.
  3. While first half of batter is baking, make caramel. Add unwrapped caramel cubes and ⅓ cup evaporated milk in a medium sauce pan over medium heat. Stir until smooth and well combined.
  4. After first half of batter has baked for 7 minutes, pull out pan and evenly pour and carefully spread caramel on top.
  5. Next evenly layer chocolate chips over top the caramel.
  6. Top with the second half of batter. Do so by pressing small pieces flat in between your hands and evenly placing it over the top of the caramel/chocolate chips/pecans until covered.
  7. Bake at 350 degrees F for 5-7 more minutes or until done.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: brownies, dessert

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  1. Averie @ Averie Cooks

    Nikki these are heaven on a plate! WOW! The gooey factor from the caramel just pushes them over the edge :) pinned!

  2. Donna Howard

    Sounds yum and I have everything so will be making these. Could you clarify step 6? I'm not sure what small pieces you're referring to??

  3. Sara


    OH. MY. GOSH. I am drooling over here! These look fantastic… I cannot wait to try them out! Thank you for sharing.

  4. Donna Howard

    I really want to make these - and I admit I am not an expert baker like most of you on this blog -- but can someone, anyone, please tell me what step 6 means?? I do not understand 'pressing small pieces', etc. Please help a novice on this one!!!

    1. Kellie

      The batter is thicker like a dough? So you just take small chunks and press them out flat between your hands and lay it on top of the caramel layer. Hope that helps!

  5. Gail Valeskie


    This sounds tempting. However, unless I’m missed something or one is looking for extra “insoluble fiber” or if your caramel cubes are wrapped in rice paper, I’d recommend unwrapping the caramel cubes first before melting … otherwise you’re going to have a useless mess of paper and caramel!

    1. Chef in Training

      It says to unwrap the caramel cubes in the ingredients and then says to add unwrapped caramel cubes with heavy cream in the instructions. I am sorry you are confused but it is unwrapped caramel cubes :)

  6. julie


    Nikki, is there a carmel short cut like perhaps carmel ice cream sauce?

    1. Chef in Training

      I haven't tried it with caramel sauce, but the caramel in the recipe I do know sets up better than the ice cream topping will. Caramel bits are made by craft and found in the baking aisle. If your store doesn't carry them the caramel cubes will work, just unwrap and sub oz for oz :)

  7. Beth @ Good to be the Cook

    These sound amazing... I'm snowed in and have everything BUT evaporated milk. Any replacements? Same measurementS? :(

  8. mille247


    Hi. I just took these out of the oven. Not sure yet how they turned out but wanted to tell anyone who attempts them my observances. I wasnt quite sure how I should divide the batter. I ended up not using a scare but just making it even in a bowl and splitting it down the middle. Pressing the batter into the pan for the first bake was a little difficult. You really need to spread it around. It gets messy. Then spreading the batter for the 2nd bake is even more difficult because of the heat coming from the pan. I had to cook mine much longer than 7 minutes for the 2nd bake time. I did taste a small corner and they are very tasty. Hope they cut well!

  9. Cheryl


    Wondering what quantity of pecans were used as they are not listed on the ingredient list. Thanks!

  10. Gabby


    Hey so I'm making these later today and confused myself. Step one says to combine the box of mix with butter and evaporated milk... is that in addition to what the box says to add to the batter, or in place of? Also, melted butter, correct? Thank you!

    1. Chef in Training

      in place of and yes melted butter :)

  11. ChronicMasterBaker

    That is not really a recipe, they are "assembly instructions ". Real chefs scratch bake.

  12. Trina and Tina

    We may have just found our Valentine's Day treat! Thanks for sharing this delicious recipe!