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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is an ooey, gooey rich caramel-chocolate topped brownie. Good for holiday baking. A little bit goes a long way, though. Ingredients:
1 (14 ounce) package vanilla caramels, unwraped |
1 (14 ounce) can sweetened condensed milk |
1 package german chocolate cake mix (2-layer size) |
1/2 cup butter, melted |
1 cup chopped pecans |
1 cup semisweet chocolate morsel |
Directions:
1. In a saucepan, add the caramels and 1/2 cup sweetened condensed milk.
2. Cook and stir constantly over low heat until caramels are melted and mixture is smooth; keep warm.
3. In a big mixing bowl, add the cake mix, remaining sweetened condensed milk, and butter.
4. Beat with an electric mixer on medium speed until well combined.
5. Add in pecans; stir to combine.
6. Press 3 cups dough onto the bottom of a greased 13x9 inch baking pan.
7. Bake at 350° for 10 minutes.
8. Take partially baked brownie from oven.
9. Drizzle caramel mixture over the top.
10. Sprinkle chocolate morsels over caramel.
11. Crumble remaining dough evenly over the top.
12. Bake for 15 more minutes (will puff while baking and fall during cooling).
13. Let cool in the pan on a wire rack.
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