Brownies: Jessica's Caramel Chocolate Brownies

posted by SusanCa 01-25-102 1:00 PM

Jessica's Caramel Chocolate Brownies
Cake Mix Doctor's cookbook

1 pkg (18.25 oz) plain German Chocolate cake mix
12 T (1 1/2 sticks) butter
15 oz can evaporated milk
1 (14 oz) bag of caramels, (45 small) unwrapped
1-2 cups of semisweet chocolate chips (depends on how sweet you want it)
1 cup chopped walnuts or pecans

Preheat 350. Lightly mist the bottom of a 13x9 in pan with vegetable spray.

Place the cake mix, butter and 1/3 cup of the evaporated milk in a large mixing bowl. Blend with electric mixer on low speed for one minute. The batter will be thick and well combined. Turn half of the batter into the prepared pan, smoothing it out with a rubber spatula. Place pan in the oven. Bake the cake layer until it puffs up, but is still soft, 6 minutes. Remove from oven, but leave oven on.

Place the caramels in a medium size saucepan with the remaining 1/3 cup evaporated milk. Stir and cook over medium low heat until the caramels melt and the mixture is thick,4-5 minutes. Remove the pan from the heat and pour the hot caramel over the cake layer. Scatter the chocolate chips evenly on top. Dollop teaspoonfuls of the remaining cake batter at random over the chocolate chips. Scatter the nuts.

Bake until the batter on top lightly browns and a crust forms around the edges of the pan, 22-24 minutes. The brownies should be a little soft in the center. Remove from oven and cool on wire rack completely,30 minutes.

Makes 24 squares.

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