German Chocolate Brownies

Rich chocolate brownies layered with a gooey caramel, coconut, and chocolate filling. An easy dessert made with a cake mix that delivers classic German chocolate flavor in bar form.

Ingredients

Brownie Layers

1 box german chocolate cake mix or other chocolate cake mix, as desired
2 Tablespoons all-purpose flour
3/4 cup butter melted
1 cup walnuts chopped, optional
1/3 cup evaporated milk
1 cup shredded coconut
1 package semi-sweet chocolate chips

Caramel Filling

1 pound caramel candies (approx 31)
1/3 cup evaporated milk

Instructions

Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish.
In a large bowl, combine cake mix, flour, melted butter, and evaporated milk. Mix until a thick dough forms. Stir in walnuts, if using.
Press half of the brownie dough evenly into the prepared pan.
Bake for 6 minutes, then remove from the oven.
While the base is baking, prepare the caramel filling. In a double boiler (or microwave in short intervals), melt caramel candies with evaporated milk, stirring frequently until smooth.
Sprinkle chocolate chips evenly over the partially baked brownie layer. Pour melted caramel over the chocolate chips, then sprinkle coconut evenly on top.
Drop remaining brownie dough in small portions over the caramel layer. Gently spread to cover as much as possible.
Return pan to the oven and bake for an additional 15–18 minutes, or until set but still slightly soft in the center.
Cool completely before slicing into bars.

Notes

For easier slicing, allow the brownies to cool completely before cutting. The caramel layer firms up as it sets.
A mix of sweetened or unsweetened coconut both work well in this recipe; use what you have on hand.
If the brownie dough is very thick, drop by spoonfuls over the caramel mix and then lightly grease your hands to help press and spread it evenly.
These brownies store well in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
For clean edges, wipe the knife between cuts.