Chocolate Caramel Brownies

Print This Recipe Print This Recipe
It’s rainy and cold here, and I wanted to bake but didn’t want to make anything complicated. I sorted through my messy recipe folder and decided today was the perfect day for a somewhat “cheat” recipe. Yes, it calls for a box mix. I know, for shame! Reading through the recipe, it appeared very simple so I decided to give it a go.

Chocolate Caramel Brownies Chocolate Caramel Brownies Chocolate Caramel Brownies Chocolate Caramel Brownies Chocolate Caramel Brownies

Chocolate Caramel Brownies Chocolate Caramel Brownies Chocolate Caramel Brownies Chocolate Caramel Brownies Chocolate Caramel Brownies

Well, apparently I wasn’t paying enough attention and somewhat messed up the caramel. When the recipe said to add the “remaining evaporated milk” to the caramel, I added the rest of the can, not the rest of the 1 cup it called for. Whoops. Fortunately, I realized this as the caramels were (not) melting, so I dumped out a large portion of the milk and continued with the melting. I think there was still too much in there, because the caramel was a little runny, but it definitely tastes good!

Ingredients
1 pkg. (18.25 oz.) chocolate cake mix
1 cup chopped nuts
1 cup NESTLÉ® CARNATION® Evaporated Milk, divided
1/2 cup (1 stick) butter or margarine, melted
35 (10-oz. pkg.) caramels, unwrapped
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Preparation
Preheat oven to 350° F.

Combine cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan.

Bake for 15 minutes.

Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture.

Drop remaining batter by heaping teaspoon over caramel mixture.

Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into 24 squares.

My notes:

  • Unwrapping the damn caramels takes about as much time as making the brownies. Seriously.
  • Your caramel will probably look different, unless you mess up like I did.

Recipe from VeryBestBaking.com.

Comments

7 Responses to “Chocolate Caramel Brownies”

    Jennifer on 1 January 6th, 2008 8:27 pm

    I’ve made these brownies before, and they are very good. I, too, use those cheat recipes when I want to bake, but only half-heartedly. No shame is necessary.

    Lady S on 2 January 7th, 2008 8:16 pm

    Oh, I saw want to try these. But do I really unwrap all the caramels? I think I will be out buying caramels and evap milk tomorrow.

    Ron on 3 January 7th, 2008 8:31 pm

    Can’t you buy caramel chips? Might be easier (while we are cheating, anyway).

    June on 4 January 8th, 2008 4:45 pm

    Try freezing the caramels first–they seem to peel more easily while they’re still cold.

    Paula on 5 January 9th, 2008 12:15 pm

    Hi! I’m your adopted blogger! Just wanted to drop by your blog.
    I’ve made these caramel brownie many times. Friends always request them. they have no idea that I’ve “cheated”!!

    Daniel Robertson Reynolds on 6 January 29th, 2008 10:30 pm

    These sound great, I’m making them this weekend!

    jrdill on 7 November 9th, 2011 10:26 am

    these are awsome! im doing my speech on them and making them for my class! tey rock i like them because i like the caremal and chocolate all in one great tasting brownie

Leave a comment.