Killer Brownies

Killer Brownies

Amazing brownies with a gooey caramel center and toasted pecans!
Prep Time 25 minutes
Cook Time 24 minutes
Course Dessert

Equipment

  • 9 x 13 foil pan
  • double boiler (optional)

Ingredients
  

  • 1 box German Chocolate cake mix , unprepared
  • ¾ cup butter (1 ½ sticks) , melted
  • cup evaporated milk
  • 1 bag caramels (about 40)
  • ½ bag chocolate chips approximately 3 handfuls
  • ½ cup toasted pecans , optional

Instructions
 

  • Mix cake mix, melted butter and half the evaporated milk (1/3 cup approx).
  • Press half into a 9 x 13 foil pan covering the bottom of the pan evenly and bake that at 350 degrees for 6 minutes and let cool while you do the rest.
  • Put the other half of the evaporated milk into a sauce pan (or double boiler if you have one).
  • Unwrap the caramels and put them in the milk, on med heat, stirring often to make sure they don’t burn on the bottom. Stir them till the caramels are all melted and it is pourable.
  • Pour the caramel on the brownie base and spread it evenly.
  • Sprinkle chocolate chips, and nuts if desired, over that (doesn’t have to completely cover it, just evenly spread around).
  • Crumble the rest of the cake mix dough over the top to cover (it’s ok if there are holes).
  • Bake another 18 minutes (don’t over bake as the caramel can get too chewy around the edges).

Notes

  • Be careful taking it out of the oven because they are heavy and foil pans need support underneath. You can slide the pan onto a cookie sheet for easier removal from oven.
  • Let them cool off well before attempting to cut them. They can be eaten sooner, you just would need a spoon if they are still too warm. (A little bit of french vanilla ice cream goes well with the still warm brownie!)
  • Store in fridge, but bring to room temperature before serving.
Keyword brownies, chocolate, pecan, caramel

Recipe submitted by Debbie Green.

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