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Caramel Brownies

April 7, 2012

Caramel and chocolate TOGETHER!!!!  You will think you have died and gone to heaven!  These brownies are absoluely the best!!!   And only 5 ingredients.

Preheat oven to 350 degrees.

1 box German chocolate cake mix

1/3 cup evaporated milk

1/2 cup melted butter

Mix together the dry cake mix, butter, and evaporated milk.

(In this picture I just softened the butter and it mixed in just fine.)

Press half of this mixture into the bottom of a 9 X 13 pan.  No need to grease pan.

Bake for 6 minutes.

1 cup milk chocolate chips (Guittard or other large chips)

When you take this out of the oven, sprinkle chocolate chips over baked crust.

14 oz. package caramels

1/3 cup evaporated milk

Melt caramels with 1/3 cup evaporated milk in a saucepan over medium heat.

Drizzle caramel over chocolate chips.

Take remaining dough and spoon small pieces over the caramel. Cover the best you can but it is ok to leave small spaces.

Bake for 16 – 18 minutes.

Cool for a little bit and then refrigerate approximately 30 minutes to set the caramel.

Recipe Source: Sisters Cafe

FULL RECIPE WITHOUT PICTURES

CARAMEL BROWNIES

1 box German chocolate cake mix

1/3 cup evaporated milk

1/2 cup melted butter

14 oz. package caramels

1/3 cup evaporated milk

1 cup milk chocolate chips (Guittard or other large chips)

Preheat oven to 350 degrees.

Mix together the dry cake mix, butter, and evaporated milk.  Press half of this mixture into the bottom of a 9 X 13 pan.  No need to grease pan.

Bake for 6 minutes.

When you take this out of the oven, sprinkle chocolate chips over baked crust.

Melt caramels with 1/3 cup evaporated milk in a saucepan over medium heat.

Sprinkle chocolate chips over baked crust.

Drizzle caramel over chocolate chips.

Take remaining dough and spoon small pieces over the caramel. Cover the best you can but it is ok to leave small spaces.

Bake for 16 -18 minutes.

Cool for a little bit and then refrigerate approximately 30 minutes to set the caramel.

Recipe Source: Sisters Cafe

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