Wednesday, November 25, 2009
These brownies are known in my house as Jaime’s Brownies. Jaime was a former co-worker who gave me this recipe and a set of mixing bowls as a wedding gift. Jaime was spot on because I use this recipe and those bowls all the time. Thanks Jaime!
1 pack of Kraft caramels
1 small can of evaporated milk, 5 oz, divided
1 box of devil’s food cake mix with pudding in the mix
½ cup (1 stick of butter) melted and cooled
1 cup or more of semi-sweet chocolate chips
Use 9x11 baking pan for large brownies or 9x13 for smaller brownies
Preheat oven to 350 degrees
Melt caramels with 1/3 cup (1/2 the can) milk in a heavy saucepan over low heat stirring frequently until smooth, set aside.
Mix remaining milk, cake mix, and butter in a large bowl.
Press half of the cake mixture onto the bottom of the baking pan. Bake for 8 minutes.
Sprinkle half of the chocolate chips onto the top and pout the melted caramel over the top. Spread to edges of pan.
Top with flattened spoonfuls of the cake mixture and press gently into caramel.
Sprinkle remaining chips on the top. Bake for 18 minutes.