This summer has flown by! Does it feel that way for anyone else? I have already been in North Carolina for two months and it is time to fly back to Utah in two days! I am excited to go back. My life will be a whole lot easier not having to cook for a group of guys every night. I am only going to have to be apart from the hubby for two weeks and then we are going to Hawaii! I am so excited! But when I get back to Utah, who am I going to have to eat all of my delicious treats? Like these for example, they were gone in 2 minutes!
When baking with caramel the hardest part is letting it completely cool. It usually takes a few hours, and even helps putting them in the fridge right before cutting. So I had my little five year old following me around all day asking me every 5 minutes if they were ready.
I guess I don’t blame him. The smell of fresh baked brownies filled the house and the caramel looked so amazing just oozing on top. I think I secretly heard them whispering, eat me!
These caramel brownies are to die for. They are the best brownies I think that I have ever had. They are rich, chewy, and the caramel and chocolate chips inside make them absolutely perfect. I have made these so much I have the recipe memorized and I can’t believe that I haven’t made them for my blog until now. I usually mix some pecans in the brownie batter, but I know my kids prefer them without. Either way, you will not be disappointed by making these. 🙂
- 1 box german chocolate cake mix
- 14 oz package Kraft caramels, about 45
- 10 oz can evaporated milk, divided
- ¾ cup butter melted
- 2 tablespoons flour
- 12 oz semi sweet chocolate chips (I use jumbo)
- ½ cup chopped pecans (optional)
- Preheat the oven to 350. Grease a 9x13 pan and set aside.
- Melt the caramel and ⅓ cup evaporated milk and stir in a small saucepan over low heat until melted and incorporated.
- In a mixing bowl combine cake mix, ⅓ cup evaporated milk, melted butter and flour. Press half of the mix into the 9x13 inch dish and bake for 6 minutes.
- Remove pan from oven and sprinkle chocolate chips over the top and pour the caramel over the chocolate chips.
- Top with the remaining brownie batter on the top of the caramel and bake for an additional 15-18 minutes.
- Remove from oven and let cool completely so that the caramel can set. I also find that if you let it cool and place in the fridge it helps to set up right before cutting.