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Friday, November 16, 2012

Caramel Brownies

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You can't deny the fact that cake mixes are convenient. You also can't deny the fact that people love them. I'm not one to judge. After all, I have a minor obsession with cake batter ice cream, cake batter blondies, and this pumpkin cake that uses a yellow cake mix. However, I got a little bitter recently when, for Ryan's work Halloween party, the second place winner won with a concoction using canned pie filling and cake batter. I know the dessert-affectionately called dump cake-and I love the stuff too...but prize-winning? Really? Don't even get me started on the fact that the grand prize went to STORE BOUGHT GUACAMOLE. Humph.
Anyway, these use a German Chocolate cake mix. And they're good, really good. I made them for a friend's birthday when she requested caramel and chocolate and she deemed them the best thing she'd ever eaten. I don't know that I'd go that far, but hey, cake mix wins again! When you're looking for an easy dessert that will satisfy the masses, this one can't be beat...cake mix and all!

One Year Ago: Crockpot BBQ Beer Chicken
Two Years Ago: Snickers Cups
Three Years Ago: Upside Down Apple Pie

Caramel Brownies

-1 package German Chocolate Cake mix
-3/4 cup (1 1/2 sticks) butter, melted
-2/3 cup evaporated milk, divided
-1 bag (14 oz) caramel candies, unwrapped
-1 cup chocolate chips

1. Preheat oven to 350F. Line a 9 x 13 pan with foil and spray with cooking spray.
2. In a large bowl, combine the cake mix, melted butter, and 1/3 cup evaporated milk. Stir until well-mixed and pour half of the mixture into the prepared pan. Bake for 8 minutes and remove from the oven.
3. While mixture is baking, combine the caramels and remaining 1/3 cup of evaporated milk in a saucepan over medium heat. Stir until smooth. Remove from heat and pour over cake.
4. Sprinkle chocolate chips over the caramel. Top with spoonfuls of remaining batter, covering as much of the caramel as possible (I use my hands to flatten pieces of batter and lay over the caramel). Bake for 20 minutes.
5. Remove from oven and allow to cool at least half an hour before cutting. Cover and refrigerate to keep the caramel firm.