Warning: these brownies will change your life.
On Tuesdays we host a home group at our house and I’m trying to make time to bake something fun to share with our friends. And this week, I just felt like brownies.
The thing with Pinterest recipes is that I can never find the same one twice and I can never find the one I used the first time. I don’t have that problem with cookbooks. One of my favorites is “Deep in the Heart” a hand-me-down Junior League cookbook that has some of my FAVORITE go to recipes. It fell apart as if on cue when I tried to take it’s picture. Poor thing.
So here’s the recipe – I would write it down somewhere if I were you because you’ll never find it again. swear.
Caramel Filled Brownies – Mrs. King Bourland
1 pkg Caramels (14 oz)
2/3 C Evaporated Milk, divided in half
1 pkg German Chocolate Cake Mix (You can use any chocolate mix but avoid the ‘pudding in mix’ because it’s sticky as all get out and doesn’t set up the same…I learned the hard way last night.)
3/4 C Butter softened or melted (if you melt it, you’ll have to let the mix sit in the fridge to set. If you soften, you’ll have to use a hand mixer. Pick your battle)
[1 c. chopped nuts – only add if you hate yourself. I don’t]
1 tsp Vanilla (I often do not add this and it’s fine)
1 pkg semi-sweet chocolate chips (12 oz)
Combine caramels and 1/3 c of evaporated milk in a saucepan over low heat or in a microwave bowl heating for 30 seconds at a time and stirring until melted.
Combine cake mix, butter, 1/3 c evaporated milk, nuts and vanilla. Press 1/2 of cake mix into greased 9×13 pan. Bake at 350 for 6 minutes (I bake until it puffs up, closer to 8 minutes for me). Sprinkle with chocolate chips and and drizzle caramel mixture over chips. Use knife to spread if desired. Crumble remaining Cake dough over caramel mixture. Bake 15-20 minutes. Cool and cut into squares. Yield 24.