Brownies That Will Put You in a Happy Chocolate Stupor!
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These incredible caramel brownies have gotten rave reviews over at Food Network! Readers have been so happy with the recipe – let’s take a look at what some of them have said about it:
Amazing. I get asked to bring these to every work party, gathering, potluck, birthday–you name it. And, I get sad looks now if I bring anything else! They do tend to stick to the pan sometimes, and are hard to get out and keep looking pretty–but sift that powdered sugar on them, and they still look like perfection anyway.
These brownies have been giving me quite a demand from my co workers. They have been called my evil brownies!! I only make these on special occasions or if someone goes all out for me. I consider this a very special thank you. I use bottle Carmel sauce to make it go a lot faster!!
That is a great idea for saving some time! I know these are going to be just as delicious even if you’re using a bottled caramel sauce!
Ingredients
1 stick butter, melted, plus more for greasing
All-purpose flour, for dusting
1/3 plus 1/2 cup evaporated milk
One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
1 cup finely chopped pecans
60 caramels, unwrapped
1/3 cup semisweet chocolate chips
1/4 cup powdered sugar, sifted (optional)
Instructions:
Preheat the oven to 350 degrees F. Grease and flour a 9×9-inch baking pan.
Pour 1/3 cup evaporated milk into a bowl with the cake mix. Add melted butter and the chopped pecans. Mix the ingredients together, you’ll have a thick dough.
Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan, for the first brownie layer. Bake until slightly set, 8-10 minutes. Remove from oven and set aside.
While the brownie layer is baking, in a double boiler combine the caramels and the remaining 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour mixture over the first baked layer, spreading evenly. Sprinkle the chocolate chips all over the top.
On a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20-25 minutes. Remove from oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies overnight or at least for several hours to allow them to set.
When ready to serve, sprinkle the brownies generously with the powdered sugar (if using) and cut them into large rectangles before removing from the pan.
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Quick Tip: You can also substitute walnuts or almonds if you prefer.
Thanks to Food Network for another fantastic recipe in the sweets department.