Saturday, July 27, 2013

Best Caramel Brownies EVER

I got this recipe from another grad student when I was in grad school. She originally made the brownies for a bake sale and we all gobbled up the leftovers in the student lounge quickly afterwards! These are absolutely delicious and I am so thankful she shared the recipe (my husband is pretty thankful, too)!

1. You will need a box of German chocolate mix, 3/4c. butter,1 can evaporated milk, 14 oz. of caramels, and 1c. milk chocolate chips. Preheat the oven to 350F.

2. Mix cake mix, butter, and 1/2c. of the evaporated milk (set the rest of the milk aside you will use some of it later). The batter will be thick and sticky. Spread 1/2 of it in a greased 9x13 pan (it almost spreads like a frosting). Bake in the oven for 6 minutes.

3. While the cake is cooling, remove caramel wrappers and place in a small saucepan with 2/3c. evaporated milk. Heat over medium heat, stirring constantly until caramels are melted. Pour over top of the brownies in the pan. 

4. Pour over top of the brownies in the pan. 

 5. Sprinkle chocolate chips over top of caramel. 

 6. Drop spoonfuls of remaining batter in pan. Place in oven and bake for 15 minutes. 

 Let brownies cool and enjoy! We keep these refrigerated because the caramel makes them really gooey and keeping them cool helps. They are really good with ice cream, too!

Caramel Brownies
1 box german chocolate cake mix
3/4c. butter
1/2 + 2/3c. evaporated milk
14oz. caramels
1c. milk chocolate chips

1. Preheat oven to 350F. Mix cake mix, butter and 1/2c. evaporated milk. Spread half of dough in a greased 9x13 pan. Bake for 6 minutes. 
2. While cake is cooling, unwrap caramels. Heat caramels with 2/3c. evaporated milk in a small saucepan over medium heat until melted. Stir constantly. 
3. Pour