ooey gooey irresistible caramel brownies…
These brownies are always a hit! In all fairness, I have to give the credit for these amazing treats to my sister-in-law, Soni. The recipe is from her family cookbook. However, I have adopted them and am a bit famous for them among the local football players.
1 box German chocolate cake mix
1 1/2 sticks of melted butter
2/3 cup evaporated milk
1 bag of caramels (I use the new caramel balls that don’t need to be unwrapped!)
1 cup of chocolate chips
Preheat oven to 350 degrees and spray a 9 x 13 pan with cooking spray.
In a large bowl, combine cake mix, 1 1/2 sticks of melted butter, and 1/3 cup of evaporated milk. Mix well and let sit for 3 minutes.
Separate the mixture into two equal sections. Place one section into the bottom of the pan and pat it into place so it covers the bottom of the pan completely. Bake for 9-10 minutes. While it is baking, melt the caramels and 1/3 cup of evaporated milk together, but don’t boil. Set it aside.
Remove the pan from the oven and sprinkle the chocolate chips over the entire surface. Then, pour the caramel over that. Spread carefully so it covers the brownie base. Finally, take the remaining batter and drop it by the spoonful over the top of the caramel and chocolate chips. I try to spread it out evenly and press the batter into place.
CAUTION: it’s hot so be careful not to get burned!
Put the pan bake in the oven and bake for about 20 minutes. Cool on the counter for about a half an hour, then place in the fridge for 30 min or so to help the caramel set up. Cool completely and then serve!
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