Moist chocolate chip brownies with a gooey caramel layer in the center. The caramel layer is made with the cube-shaped, soft-ish caramel candies that are individually wrapped.
Ingredients
1 package German chocolate cake mix (18.5 oz)
1 cup chopped nuts of choice (walnut, pecan, or peanut are good options)
1/3 cup + 1/2 cup evaporated milk, divided
1/2 cup melted butter
60 vanilla caramels unwrapped (one 14-ounce package)
1 cup semisweet chocolate chips
Directions
- Pre-heat oven to 350F and grease a 9x9x2-inch* glass baking dish. In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of prepared pan and bake for 8 to 10 minutes. Remove from oven.
- In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 25 minutes (or less for gooier brownies). Let cool before cutting.
Notes
- *The original recipe called for a 9×13″ pan but many reviewers felt like this made brownies that were too thin, and after testing, I agreed. The recipe has been updated to the 9×9″ pan as per reviewer recommendations.
- Photo by cookbookqueen under Creative Commons license.
- This recipe supposedly originated at the Salt Creek Restaraunt in Breckenridge, Colorado.
