I found this recipe online.
- 14 ounces of individually wrapped caramel squares (that’s about 54 squares)
- 2/3 cup evaporated milk, divided
- 1 chocolate cake mix
- 3/4 cup butter, melted
- 1 cup chocolate chips
1. Preheat oven to 350F. Grease a 13×9 inch cake pan.
2. In a saucepan over low heat, combine caramels and 1/3 cup of the evaporated milk, stirring constantly until smooth. Set aside to cool slightly.
3. In a large bowl, stir together the cake mix, remaining evaporated milk and butter, until a dough forms (this was definitely a lot thicker than most brownie recipes I’ve tried. I don’t think using an electric beater would be a good idea). Spread half the batter into the prepared pan (as it is so thick, it was pretty easy to spread with a spatula). Bake for 10 min.
4. Remove from oven and sprinkle chocolate chips over base. Pour caramel mixture over and spread evenly. Drop by spoonful the remaining batter on top of the caramel sauce (don’t worry about covering everything, the batter spreads in the oven).
5. Bake for 15 to 18 min. Place in refrigerator so that the caramel sets before cutting into bars (must also be stored in the refrigerator if the weather is very hot outside, or else the bars will melt).
Verdict: These were very good and very easy to make. I like my brownies to be on the gooey side. While the actual brownie part was crispy, the caramel sauce in the middle made up for it. I also like the crunch of the chocolate chips in the middle. The hardest parts of the recipe were unwrapping the 54 caramels and waiting for it to finish setting in the refrigerator so we could have a piece. I also loved how it looked when it just came out of the oven, with the caramel sauce bubbling under the top layer that the spooned batter formed; it was like an edible lava.