Sunday, March 18, 2012
Chocolate Caramel Brownies
1 pkg. German Chocolate cake mix (I've also used Devil's food and it turned out great)
1 stick butter or margarine, melted
2/3 c. evaporated milk, divided
1/2 cup chopped nuts (optional)
1 cup semi-sweet chocolate chips
1 pkg caramels (14 oz) OR one recipe caramel sauce*
Mix cake mix, 1/3 c. evaporated milk, butter and nuts (optional). Press half of this mixture into a greased 9x13 baking pan.
(I usually have to use more than half to get it to cover the bottom; and I use my hands to get it all into place). Bake at 350 for 10 minutes.
In a microwave, melt the caramels with 1/3 cup evaporated milk. (I do 30 seconds, then stir...over and over until it's all melted and combined).
If using homemade caramel sauce, then skip this part and make the caramel sauce instead. (recipe below). Top the baked half of brownies with chocolate chips and then drizzle caramel on top.
Then drop the rest of the cake mixture onto the top by teaspoonfuls.
Bake at 350 for 15 minutes. Let stand overnight, then cut into squares. (sometimes I let them sit over night, and they do cut easier than the times we dig right in after they are made!)
Better Home and Gardens Cookbook
1/2 cup brown sugar
1 T. cornstarch
1/3 c. evaporated milk
2 T. light corn syrup
1 T. butter or margarine
1/2 t. vanilla
1. In a small heavy saucepan combine brown sugar and cornstarch. Stir in 1/4 cup water. Stir in the evaporated milk, corn syrup and butter. Cook and stir over medium heat until bubbly. (mixture may appear curdled). Cook and stir 2 minutes more. Remove from heat; stir in vanilla. (cover and chill any leftovers for up to 3 days).;