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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!

These red velvet brownies are filled with ooey-gooey caramel and chocolate.

  • 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 9×13 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.

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