Sunday, February 5, 2012


Who doesn't love a ooey, gooey, carmel Chocolate Brownie.  These will melt in your mouth.

1 German Chocolate cake mix
12 oz.  chocolate chips (2 cups)
1 cup chopped pecans
1 (14 oz) pkg caramels
3/4 cup butter (room temp)
2/3 cup canned evaporated milk

Unwrap caramels; melt in pan with 1/3 cup milk. Mix cake mix with 1/3 cup milk and 3/4 cup butter, until it holds together, stir in nuts.  Press half the cake mixture into a 9x13" cake pan and bake for 6 minutes at 350 degrees.  Sprinkle Chocolate chips on top of warm cake; pour melted caramels over chips.  Crumble remaining cake mix on top (if too sticky to crumble, take large spoonfuls of dough and pat with hands to lay over top).  Bake 15 -18 minutes at 350 degrees.  Let sit several hours so it's not so sticky.

Notes:  Don't worry if there are bare spots when you crumble dough on top.  It will spread during baking.  To speed up wait time, put in freezer or frigerator.

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