Chocolate Caramel Brownies
These brownies became a staple for one of our editors while living in college-town Boston. They are gooey, full of chocolate, and seem more complicated to make than they are.
Total Time: 45 minutes
14 oz. caramels, unwrapped
2/3 cup evaporated milk, divided
1 box german chocolate cake mix
2 T. flour
1 1/2 sticks butter (3/4 cup), melted
1 (12 oz.) package chocolate chips
Preheat oven to 350 degrees F. Line a 13 X 9 inch pan with aluminum foil and spray with non-stick cooking spray.
Place caramels and 1/3 cup evaporated milk in a microwavable bowl. Cook on high for 1 minute. Stir. Continue cooking caramels until melted in 30 second intervals, stirring intermittently. Set aside.
Place cake mix, flour, butter, and remaining 1/3 cup evaporated milk in a bowl and mix until combined. Press half of cake mixture into the bottom of the 13 X 9 inch pan. Cook for 6 minutes. Remove from oven and Pour chocolate chips over cooked crust. Pour caramel mixture over chocolate chips. Flatten handfuls of the remaining cake mixture and place on top of the caramel, covering as much of the caramel as you can.
Bake brownies until set, about 18 minutes. Cool.