Friday, August 12, 2016

A picture is most definitely worth a thousand words, right?  I had to get a close up of these incredible brownies so you could swoon over the layers of chocolate and caramel.  They are as rich and decadent as they look – trust me.  I came across this recipe at Oh, Sweet Basil and started making it minutes later.  I am completely weak when it comes to chocolate and caramel; I will never resist.  I kind of guarded these brownies with my life and I am not even a tiny bit ashamed.  I may or may not have shared; I can’t seem to remember.  🙂  You have to make these unbelievably delicious brownies very soon; you’ll see exactly what I’m talking about.  Just don’t be surprised if you can’t bear to share.  There’s no shame in that!  🙂  Happy Friday, everyone!

P.S.  You’re probably going to want to drink the caramel after melting it but don’t, okay?   The brownies….:)

Famous Caramel Brownies from Oh, Sweet Basil

Ingredients:

1 box Betty Crocker German Chocolate Cake mix
2/3 cup margarine, melted and cooled
1/3 cup evaporated milk
1-1/2 cups chocolate chips (milk or semi sweet)

For the filling:
1 bag Kraft Caramels (40 pieces)
1/3 cup evaporated milk

Instructions:

Heat oven to 350 degrees.  Spray a 9×13 inch pan with nonstick spray.

In a bowl, mix the dry cake mix with the milk and margarine.  Pour 1/2 the batter into the pan and gently spread it out.  It will be very thin.  Place in the oven for 8 minutes.  Place remaining batter in the fridge.

Meanwhile, unwrap the caramels into a glass bowl and add 1/3 cup evaporated milk.  Microwave on high for 30 second intervals, stirring between until smooth.

Remove the brownies from the oven and sprinkle with chocolate chips.  Pour the caramel over the chocolate.

Remove the batter from the fridge and gently pat a tablespoon or so into the palm of your hand.  If it sticks run your hands under cool water or spray with a little nonstick spray.  Place each piece over the caramel like a patchwork quilt until all of the caramel is covered.  You can also place saran wrap next to the pan and press the dough onto that in the exact size of the pan.  Just measure by doing the length and then moving the pan to the end to measure the width.  Carefully flip it onto the caramel.  Bake an additional 16 minutes.

Remove from the oven and allow to cool before serving.  You can also place in the fridge to help the caramel set which makes for easier serving.

(Recipe Source:  Oh, Sweet Basil)

♥Tawnya