Made these for a lady in our ward and the were ooey, gooey, divine!
Caramel Brownies2/3 c. evaporated milk, divided (separated)
14 oz. pkg. caramels
3/4 c. butter, melted
1 pkg. German Chocolate cake mix
1 c. chocolate chips
1/2 c. chopped pecans (optional)
14 oz. pkg. caramels
3/4 c. butter, melted
1 pkg. German Chocolate cake mix
1 c. chocolate chips
1/2 c. chopped pecans (optional)
Preheat oven to 350.
Melt caramels and 1/3 c. evaporated milk over low heat. Stir until all is melted and combined, remove from heat. (Unwrapping the caramels is the most tedious part of this recipe.) :)
In medium bowl, combine the melted butter, remaining 1/3 c. evaporated milk and cake mix.
Spread 1/2 the batter into a greased and floured 13 X 9" pan. Bake for 6 to 8 minutes. Remove from oven and sprinkle the top with the chocolate chips and pecans. Spread melted caramel mixture over the chips and nuts. Drop remaining cake batter on top in "blobs". (Don't worry about spreading the batter out; it will spread while baking.)
Melt caramels and 1/3 c. evaporated milk over low heat. Stir until all is melted and combined, remove from heat. (Unwrapping the caramels is the most tedious part of this recipe.) :)
In medium bowl, combine the melted butter, remaining 1/3 c. evaporated milk and cake mix.
Spread 1/2 the batter into a greased and floured 13 X 9" pan. Bake for 6 to 8 minutes. Remove from oven and sprinkle the top with the chocolate chips and pecans. Spread melted caramel mixture over the chips and nuts. Drop remaining cake batter on top in "blobs". (Don't worry about spreading the batter out; it will spread while baking.)
Bake an additional 15-20 minutes.
Let rest for at least 4 hours. For best results, make the day before.
1 comment:
These look like the perfect visiting teaching/FHE/anytime treat!!
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