Chocolate Caramel Brownies

Chocolate Caramel Brownies

By:  Julie Haskins

INGREDIENTS

• 14 ounces caramels
• ½ cup evaporated milk
• 1 package German Chocolate Cake Mix
• 1/3 cup evaporated milk
• ¾ cup butter, melted
• 2 cups milk chocolate chips (Guittard brand for sure—large chips yummy)

DIRECTIONS

1. Peel caramels and place in a microwave-safe bowl. Stir in ½ cup evaporated milk. Heat and stir until all caramels are melted. (be careful not to burn this, a few minutes at a time usually works best)

2. Preheat oven to 350 degrees. Grease a 9x13 inch pan-Pam is fine.

3. In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, and melted butter. Place a little more than ½ of the batter in prepared baking pan.

4. Bake for 8 minutes.

5. Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered. (just a few random balls spread out and flattened with 2 forks-I cover about 2/3rds is all to let caramel and chips show through)

6. Bake for an additional 20 minutes. Remove and let cool.

After you get the brownies out of the oven, I sprinkle a few more choc chips on top. Let cool for at least 3 hours before cutting into the pan or they’ll just be mush.