Carmel Brownies
Prep Time: 15 minutes
Total Time: 35 minutes
Servings: 12
Ingredients:
1 box German Chocolate Cake Mix
1 cup Finely Chopped Pecans
1/3 cup Evaporated Milk
1/2 cup Evaporated Milk (additional)
1/2 cup Butter, Melted
60 whole Caramels, Unwrapped
1/3 cup Semi-Sweet Chocolate Chips
1/4 cup Powdered Sugar
1 box German Chocolate Cake Mix
1 cup Finely Chopped Pecans
1/3 cup Evaporated Milk
1/2 cup Evaporated Milk (additional)
1/2 cup Butter, Melted
60 whole Caramels, Unwrapped
1/3 cup Semi-Sweet Chocolate Chips
1/4 cup Powdered Sugar
Directions:
Preheat oven to 350.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter.
Stir together until totally combined, the batter will be very thick.
Press half the mixture into a well-greased 9" x 9" square baking pan.
Bake for 8 to 10 minutes, then take pan out of the oven and set aside.
In a double boiler melt caramels with additional 1/2 cup evaporated milk.
When melted and combined, pour over brownie base.
Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface.
Use your hands to press it into a large square a little smaller than the pan.
Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 20 to 25 minutes, then remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours.
When ready to serve, add sifted powdered sugar and melted Carmel on top of the brownies.
Cut into either nine or twelve helpings and enjoy!
Preheat oven to 350.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter.
Stir together until totally combined, the batter will be very thick.
Press half the mixture into a well-greased 9" x 9" square baking pan.
Bake for 8 to 10 minutes, then take pan out of the oven and set aside.
In a double boiler melt caramels with additional 1/2 cup evaporated milk.
When melted and combined, pour over brownie base.
Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface.
Use your hands to press it into a large square a little smaller than the pan.
Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 20 to 25 minutes, then remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours.
When ready to serve, add sifted powdered sugar and melted Carmel on top of the brownies.
Cut into either nine or twelve helpings and enjoy!
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