Caramel brownies
November 1, 2009
Mrs. 6 came across this recipe before meeting Mr. 6. Way back in the day, it included the ingredients for “special brownies”, and was usually consumed while tail-gating before a Red Rocks concert.
- 1 (18.25 oz) package German chocolate cake mix
- 3/4 cup melted butter
- 2/3 cup evaporated milk, separated
- 1 cup chopped pecans
- 13 oz individually wrapped caramels
- 1 cup semi-sweet chocolate chips
Preheat oven to 350°. Spray 9×13″ dish with oil.
Combine cake mix, butter, and 1/3 cup evaporated milk. Mix well and pour 2/3 of the batter into dish. Press pecans into batter and bake for 8-10 minutes. Let cool while unwrapping caramels.
In a saucepan over medium heat, combine the caramel and remaining evaporated milk. Stir until melted and smooth; pour over cooled cake mix.
Sprinkle chocolate chips on top of caramel and top with spoonfuls of remaining batter. Bake for 15-18 minutes.
An online recipe posted by “Gail”, who got it from her neighbor.
