Wednesday, December 20, 2006

Chocolate Caramel Brownies

This is a somewhat fussy recipe and a little time consuming, but I guarantee it will be time and effort well spent. This recipe is courtesy of It uses a chocolate cake mix, which saves a little time. These brownies are fantastic on their own, or with a little vanilla ice cream and a drizzle of chocolate or caramel sauce.


14 ounces caramels
1/2 cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
1/3 cup evaporated milk
3/4 cup butter, melted
1/4 cup chopped pecans
2 cups chocolate chips


Peel caramels and place in the top of a double boiler. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
In a large bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in a greased 9 by 13-inch pan. Bake at 350 degrees for 8 minutes. 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 press flat. Very carefully, place on top of the caramel sauce until the top is completely covered. Bake for an additional 20 minutes. Remove and let cool.

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