Sandy's Recipe Book - Caramel Brownies


Caramel Brownies

Recipe from: Brenda Watson

Ingredients:

  • 1 package Kraft caramels
  • 1 German chocolate cake mix
  • ⅓ cup evaporated milk
  • ⅓ cup evaporated milk (yes, this is listed twice)
  • ¾ cup melted butter
  • 6 ounces chocolate chips
Directions:
  • Melt caramels and ⅓ cup evaporated milk. Set aside.
  • Combine cake mix, butter, and the other ⅓ cup evaporated milk. Mix until doughy.
  • Press half of cake mixture into ungreased 13x9 pan.
  • Bake for 8 minutes at 350°.
  • Sprinkle chocolate chips over dough, then pour caramel mixture, then drop remaining cake mixture over caramel.
  • Bake for 20 minutes at 350°.

I can't screw this one up; I've made it so many times! Also, it's just easy and hard to screw up anyway. They aren't the prettiest brownies you've ever seen, but boy, are they delish!

I use less butter than is called for above (I use one stick). I also use a lot more chocolate chips than is called for above and usually I like to mix milk chocolate and semi-sweet chips together.

Fun fact: Years ago I cut my thumb open while cutting these brownies. The edges can be tough because of the caramel, so I was really using force and the knife was very sharp. There is still a spot on my thumb without feeling because of the nerve damage from this event. 😂

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