Monday, July 12, 2010

Caramel Brownies

The other amazing recipe from church this weekend was brought by our friend Jen was caramel brownies! I've seen lots of recipes for these, but have never felt any desire to actually try them out...don't know why, but it just didn't seem like it would be my thing.

Lets just say that Caramel Brownies, it turns out, are TOTALLY my thing! LOL!

Can't wait to try these out, and will even try to do a WEMP-Free version soon too!

The recipe came from, and you can find the original recipe here. The original recipe calls for a german chocolate cake mix, but Jen used a regular brownie mix...and I would do the same for sure!

1 box brownie mix
3/4 cup melted butter
1/3 cup evaporated milk
1 cup chopped pecans
13 oz individually wrapped caramels, unwrapped
1/3 cup evaportated milk
1 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees. Spray 9x13 inch pan with non-stick coating.
2. Combine the brownie mix, butter, and 1/3 cup evaporated milk. Mix well and pour 2/3 of the batter into pan.
3. Press pecans into batter and bake for 8 to 10 minutes.
4. In a saucepan over medium heat, combine the caramels and 1/3 cup evaporated milk. Stir until melted and smooth; pour over cooled brownie mix.
5. Sprinkle chocolate chips on top of caramel and top with spoonfuls of remaining cake mix. Bake for additional 15 to 18 minutes; cool and cut.

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