Megan Day’s Smoked Caramel Brownies


50 caramels, unwrapped (2 bags)

Vegetable spray and flour

3/4 cup salted butter, melted

15.25 oz box chocolate Devils Food cake mix

1 cup evaporated milk, divided into 2/3 cup and 1/3 cup

12 oz milk chocolate chips

Foil Pan (approx. size 12×10)


1.Prepare pellet smoker for med. heat smoking at 350 degrees using Royal Oak 100% charcoal pellets.

2.Grease and flour a disposable foil pan.

3.Combine the dry cake mix, melted butter and 2/3 cup of the evaporated milk. Mix by hand until batter is smooth.

4.Place a little over 1/2 of your batter into the prepared foil pan. Set over indirect heat for 10 minutes to begin the baking process. After 10 minutes, remove from heat and sprinkle chocolate chips evenly over the top of the partially cooked brownie. Set aside.

5.Over medium-low heat, stir together caramels and remaining 1/3 cup of the evaporated milk in a saucepan or small foil pan. Melt and stir until the mixture is smooth.

6.Drizzle the caramel sauce on top of the chocolate chips. Drop small spoonfuls of the remaining batter sporadically across the top of the caramel sauce.

7.Return the pan to the indirect side of the grill and bake for an additional 20 minutes until the brownies feel set on top and the edges are crisp. Let the brownies cool completely before cutting to allow the fillings to firm up. This may take 30 to 45 minutes. It is worth the wait.

Hint:  If you are using a disposable foil pan, feel free to cut the corners and peel away the foil sides instead of trying to cut and dig out the brownies from the pan!

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