We’re still trying to recover from the holidays in our household. We’ve done tons of cooking, but not a lot of blogging. So here’s a classic recipe from a few years ago with a brand new–and much improved–photo: Caramel Brownies. A gooey layer of buttery caramel sandwiched between two delicious layers of chocolate brownie. These are just about as good–not to mention as easy–as it gets!
50 Kraft caramels, unwrapped
1 can evaporated milk
1 box german chocolate cake mix
3/4 cup butter, melted
2 Tablespoons flour
12 oz chocolate chips
Combine caramels and 1/3 cup evaporated milk in a small saucepan and heat over low until melted. Stir to combine. In a separate bowl, combine cake mix, butter, flour, and 1/3 cup evaporated milk. Spread half of the cake mixture into the bottom of a greased 9×13″ pan. Bake at 350 degrees for 6 minutes. As soon as the bottom layer comes out of the oven, sprinkle with chocolate chips and spread on caramel. Top with remaining cake mixture, and bake for another 15-18 minutes. Cool completely before serving.