These are decadent, sweet, chewy, and OH SO easy to make!! A definite crowd pleaser. Look at that caramel!!!
The house smelled sooo good when these were in the oven. And I could not wait to curl up in front of the TV with a warm brownie and some vanilla ice cream. THIS is the reason I like to run. Or, at least, I do alot of running. And working out. And maybe some more running...because who can resist???
So run, don't walk, to your nearest pantry and whip up a batch of these today!! And I bet you already have the ingredients. Hurry, go check! You will not regret it.
Caramel Chocolate Brownies
adapted from Bake or Break
- 1 package German chocolate cake mix
- 3/4 cup butter, melted
- 5 ounces (2/3 cup) evaporated milk, divided into 1/3 cup portions
- 14 ounces caramels
- 1 cup semisweet chocolate chips
-Preheat oven to 350°. Grease a 9″x 13″x 2″ baking pan.
-Combine cake mix, melted butter, and 1/3 cup of evaporated milk in a large bowl. Using an electric mixer on medium speed, beat until smooth. Spread half of the dough in baking pan. Set aside remainder of dough.
-In a large saucepan, combine caramels and 1/3 cup evaporated milk. Cook, stirring constantly, over medium-low heat until melted and smooth. Pour evenly over dough in pan. Sprinkle with chocolate chips. Drop remaining dough over the chocolate.
Bake for 20-25 minutes. Cool in pan on a wire rack.
Makes 48 bars, which can be stored in an airtight container at room temperature for 3 days or frozen for 3 months.***Note***I didn't have evaporated milk. Actually, I did but when I opened it up it was NASTY!! I think it had been in the pantry waaaaay too long. So I used vanilla soymilk and they turned out great!! You could also add chopped pecans or almonds.
Thanks for stopping by!!