- 1 box German chocolate cake mix
- 2 bags (11 oz each) caramels, unwrapped
- 2/3 cup evaporated milk, divided in half
- 3/4 cup unsalted butter, melted
- 1/2 cup chocolate chips
- Preheat oven to 350°F and grease and flour a 9-13-inch baking pan. Set aside.
- In a medium bowl, mix together cake mix and 1/3 cup of the evaporated milk. Add melted butter and mix together. Mixture will be thick.
- Divide dough in half and press one half into the bottom of the prepared pan. Bake until just slightly set, about 7-8 minutes. Remove and set aside.
- Meanwhile, melt the caramels and remaining evaporated milk in the microwave. Stir occasionally, until caramels have melted and mixture is totally smooth.
- Sprinkle the first brownie layer with chocolate chips, then pour the caramel mixture over it, making sure it’s evenly spread out.
- Piece remaining brownie dough on top of the caramel layer. Bake for 15-18 minutes, then let brownies come to room temperature. Cover and chill in refrigerator for several hours to set caramel layer.
Comments:
These brownies are ridiculously good. I texted my friend Gina so many times to text me the recipe, then I kept forgetting to write it down. So, it is now saved here for your and my brownie baking pleasure!
