Caramel Brownies
Over 15 years ago, I babysat for a family who made the BEST brownies of all time! I always looked forward to babysitting, because there was always a stash of these delightful brownies stored in the freezer. I've lost contact with the family, but I knew the brownies started with Betty Crocker's German Chocolate cake mix. So, I took it to a Pinterest search, and I've found a recipe that tastes almost exactly like the one I remember as a 12 year old. A win for Pinterest again!
This recipe is easy, does not require a stand mixer, and only has a few ingredients. It's famous at every party I've brought it to, and the BEST to freeze and pull out on a tough night or as a mix in with vanilla ice cream. I ALWAYS make a double batch! Here's how to make it:
German Chocolate The Best Beef Enchiladas
These German Chocolate Caramel Browniesstart with a cake mix but are some of the fudgiest brownies EVER! A sweet layer of caramel is the ultimate surprise inside these delicious and easy brownies! Author: Trish - Mom On Timeout Recipe Type: American
Serving size: 5
Calories per serving: 484
20 kraft caramel squares
1/3 cup evaporated milk
15.5 ozs german chocolate cake mixes 1 box
3/4 cup melted challenge butter
1/3 cup evaporated milk
3/4 cup mini chocolate chips
1 cup chopped nuts i used walnut
1 cup chocolate chips semi-sweet, milk, dark - whatever you have on hand
Directions:
Preheat oven to 350F.
Spray a 9x13 in baking dish with cooking spray and line with parchment paper. Set aside.
Combine caramels and 1/3 cup evaporated milk in a microwave safe container. Heat on high heat in 30 second intervals, stirring in between, until fully melted. Set aside.
Combine cake mix, melted butter, 1/3 cup evaporated milk, mini chocolate chips, and chopped nuts in a bowl. Stir just until combined.
Spread half of the cake mixture onto the bottom of the baking dish and bake for 7 minutes.
Remove from the oven and sprinkle on one cup of chocolate chips. Drizzle the caramel sauce on top. (If caramel has cooled to the point that it cannot be drizzled, return to the microwave for 10 seconds and stir.)
Spread the remaining half of the cake mixture over the top of the caramel and chocolate chips. It's okay if you don't get 100% coverage. Bake for 15-18 minutes.
Serve immediately with ice cream or let cool before cutting into bars.
Store in an airtight container for up to 4 days.
Source: momontimeout.com
Spray a 9x13 in baking dish with cooking spray and line with parchment paper. Set aside.
Combine caramels and 1/3 cup evaporated milk in a microwave safe container. Heat on high heat in 30 second intervals, stirring in between, until fully melted. Set aside.
Combine cake mix, melted butter, 1/3 cup evaporated milk, mini chocolate chips, and chopped nuts in a bowl. Stir just until combined.
Spread half of the cake mixture onto the bottom of the baking dish and bake for 7 minutes.
Remove from the oven and sprinkle on one cup of chocolate chips. Drizzle the caramel sauce on top. (If caramel has cooled to the point that it cannot be drizzled, return to the microwave for 10 seconds and stir.)
Spread the remaining half of the cake mixture over the top of the caramel and chocolate chips. It's okay if you don't get 100% coverage. Bake for 15-18 minutes.
Serve immediately with ice cream or let cool before cutting into bars.
Store in an airtight container for up to 4 days.
Source: momontimeout.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
I hope you enjoy these Caramel Browniesas much as I do! Let's all thank Pinterest for this win!
Sources:
- https://valeventgal.com/2016/04/tissue-paper-fiesta-flowers/
- https://www.apinchofhealthy.com/epic-beef-nachos-supreme-better-taco-bell/
Stefanie Hathaway
Monthly Newsletter Contributor since 2016
Email the author! stefanie@dvo.com
