Caramel Filled Brownies
Source of Recipe
Kathy~(4gals4me )
List of Ingredients
Filling:
14 oz. Caramels, unwrapped (chill caramels first for easier unwrapping)
1/2 cup evaporated Milk
Base and topping:
1 package (18.25 oz.) Devil's Food Cake mix
1 cup chopped Pecans (sometimes use I use walnuts or I omit)
1/2 cup Butter, softened.
1/2 cup evaporated Milk
1 cup semi sweet Chocolate Chips
Recipe
Filling:
In a saucepan, combine caramels and evaporated milk. Cook over low heat, stirring often, until smoothly melted. Keep warm while preparing brownie batter.
Base and Topping:
Preheat oven to 350 degrees.
In a mixing bowl, combine cake mix and pecans. Cut in butter with a pastry blender or fork until crumbly. Add evaporated milk. Mix well. Batter will be thick. Spread half of batter in prepared pan. Bake 12-15 minutes or until set. Remove from oven. Sprinkle chocolate chips on top. Drizzle caramel sauce over chips. Spread carefully to cover base. Drop remaining batter by spoonfuls over caramel. Bake 15-20 minutes longer or just until set. Brownies will firm up on cooling. Cool on wire rack.
**note from me... Instead of buying (and unwrapping!) all those caramels, I make my own.
Homemade Caramel Sauce
3/4 c Firmly packed brown sugar
3/4 c Sugar
1/3 c Butter or margarine
1/2 c Light corn syrup
2/3 c Whipping cream (I've substituted half n half or whole milk and it still comes out good!)
Combine all ingredients except whipping cream in a saucepan. Cook over medium heat, stirring, until mixture comes to a full boil. Cool 5 minutes; stir in whipping cream.
**I use half this recipe for the brownies and freeze the other half for the next time I make 'em!
|
|
member logon
