Amiira's Crack Brownies Recipe

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Amiira's Crack Brownies
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. In heavy saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring constantly, until caramels are melted.
  3. Grease and flour a 9x13-inch baking dish.
  4. In a large mining bowl, combine dry cake mix, melted butter, and the other 1/3 cup evaporated milk. Stir by hand until the dough holds together. Divide dough in half and press first half of dough into prepared baking dish.
  5. Bake at 350°F for 8 to 9 minutes. Remove from oven and sprinkle chocolate chips over baked crust.
  6. Pour caramel mixture over the chocolate chips. Crumble the other half of the dough over caramel layer.
  7. Return to oven and bake for 20 minutes. Remove and cool for 15 minutes, then cut into squares.
  8. Refrigerate for at least 30 minutes before serving. Return to refrigerator when no eating, as they get goopy at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 582.63 Kcal (2439 kJ)
Calories from fat 321.65 Kcal
% Daily Value*
Total Fat 35.74g 55%
Cholesterol 47.88mg 16%
Sodium 129.22mg 5%
Potassium 75.37mg 2%
Total Carbs 68.17g 23%
Sugars 55.18g 221%
Dietary Fiber 4.21g 17%
Protein 5.01g 10%
Vitamin A 0.2mg 7%
Iron 1.9mg 10%
Calcium 105.7mg 11%
Amount Per 100 g
Calories 435.47 Kcal (1823 kJ)
Calories from fat 240.4 Kcal
% Daily Value*
Total Fat 26.71g 55%
Cholesterol 35.78mg 16%
Sodium 96.58mg 5%
Potassium 56.33mg 2%
Total Carbs 50.95g 23%
Sugars 41.24g 221%
Dietary Fiber 3.15g 17%
Protein 3.74g 10%
Vitamin A 0.2mg 7%
Iron 1.4mg 10%
Calcium 79mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.8
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sugar

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