Who doesn’t like a chocolate brownie-especially one that has carmel in the middle. I am a chocoholic. Just ask my husband, the empty bowl of Halloween candy sitting by the door, and the extra chub on my booty….sorry TMI. I can’t help myself. With these brownies, I like to cut them in little pieces and pop them in my mouth every time I get a chocolate craving. I don’t make them often, but when I do, they disappear shockingly fast. The recipe is great for bringing people meals because you can make them a day in advance and the keep them in the refrigerator before serving. Enjoy!
Chocolate Chocolate Chip Caramel Brownies (modified from the amazing Knock You Naked Brownies from the Pioneer Woman)
1 stick butter, melted, plus more for greasing
All-purpose flour, for dusting
1/3 plus 1/2 cup evaporated milk
One 18.5-ounce box German chocolate cake mix or chocolate fudge cake mix
60 caramels, unwrapped
1/3 cup semisweet chocolate chips
1/4 cup powdered sugar, sifted
Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan. Cover the bottom with a piece of parchment paper so you can easily get then brownies out after they set.
Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter. Mix the ingredients together.
Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.
While the brownie layer is baking, in a double boiler (glass bowl set over a bowl of simmering water) combine the caramels and the remaining 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour the caramel mixture over the first baked layer, spreading so it’s evenly distributed. Sprinkle the chocolate chips all over the top.
Next, on a clean kitchen counter press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.
When you’re ready to serve sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan.