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CARMEL PECAN BROWNIES

THESE BROWNIES ARE SO DELICIOUS AND GOOEY. YOU CAN EAT THEM WITH A FORK OR CHILL UNTIL FIRM BEFORE EATING.





List of Ingredients



• 14 OUNCE PACKAGE CARMELS
  
• 2/3 CUPS EVAPORATED MILK, DIVIDED
  
• 18.25 OUNCE PACKAGE CARMEL FLAVORED CAKE MIX ***
  
• 3/4 CUPS MELTED BUTTER
  
• 2 TEASPOONS VANILLA EXTRACT
  
• 3/4 TEASPOONS GROUND CINNAMON
  
• 1 1/2 CUPS PECANS PIECES
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. UNWRAP CARAMELS AND PLACE IN A MEDIUM SAUCEPAN. ADD 1/3 CUPS EVAPORATED MILK. COOK OVER LOW HEAT UNTIL CARMELS MELT, STIRRING OFTEN. REMOVE FROM HEAT, AND SET ASIDE.
   
3. COMBINE REMAINING 1/3 CUP MILK, DRY CAKE MIX AND NEXT 3 INGREDIENTS, STIR JUST UNTIL BLENDED.
   
4. SPREAD HALF OF THE DOUGH INTO A LIGHTLY GREASED 9" SQUARE PAN.
   
5. CHILL REMAINING DOUGH.
   
6. BAKE FOR 10 MINUTES. COOL IN PAN ON A WIRE RACK 5 MINUTES.
   
7. POUR WARM CARAMEL MIXTURE OVER BROWNIE LAYER IN PAN. SPRINKLE WITH PECANS.
   
8. SPOON REMAINING HALF OF DOUGH IN 9 EQUAL PORTIONS ON WAX PAPER.
   
9. PAT EACH PORTION INTO A 3" CIRCLE. PLACE CIRCLES OVER PECANS IN PAN, OVERLAPPING SLIGHTLY ( DOUGH WILL SPREAD DURING BAKING ).
   
10. BAKE FOR 25 MINUTES. COOL COMPLETELY IN PAN ON A WIRE RACK. COVER AND CHILL THOROUOGHLY BEFORE CUTTING.
    
11. **** SUBSTITUE DEVIL'S FOOD CAKE MIX FOR CARAMEL CAKE MIX IF DESIRED. OMIT THE CINNAMON AND BAKE FOR 30 MINUTES INSTEAD OF 25 MINUTES.
    
12. 15 BROWNIES