Chocolate Caramel Brownies


PREHEAT oven to 350 F.

COMBINE cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan.

BAKE for 15 minutes. Let cool completely.

HEAT caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Spread caramel mixture over brownie. Cool. Sprinkle chocolate chips over caramel mixture.

DROP remaining batter by heaping teaspoon over caramel mixture: spread it a little- if there are gaps they will be filled in during baking.

BAKE for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into 24 squares.

Servings: 24
Time to Prepare: 1 1/2 hours including cooling time

Submitted By: Betsy
Original Source: Can't say ;)

Tips: try German Chocolate cake mix- its really good. For a fudgy brownie, hold the brownie about an inch above the counter and drop it squarely on the counter when it comes out of the oven both times- this will cause the cake to fall and make the brownie dense. Be careful to drop it squarely because if you angle it too much, the brownie will slide.

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