Caramel-Filled Brownies

Caramel-filled Brownies

Caramel-filled Brownies

Cake mixes are the start of many good things. This recipe is one of them. From recipe developer Jill Snider’s cookbook, Complete Cake Mix Magic, comes this recipe for Caramel-Filled Brownies made with a devil’s food cake mix.

They’re easy + yummy + chocolatey + caramelly + sticky. It all adds up to finger-licking good! For the sake of your waist line they’re not the kind of treat you should eat all the time, although you will be tempted!

Caramel-Filled Brownies

Makes about 4 dozen squares

Base and Topping:
1 pkg (18.25 oz/515 g) devil’s food cake mix
1 cup (250 mL) chopped pecans
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) evaporated milk
1 cup (250 mL) semi-sweet chocolate chips

14 oz (425 g) caramels (about 50)
1/2 cup (125 mL) evaporated milk

To make Base and Topping: In a large bowl, stir together cake mix and pecans. Cut in butter with a pastry blender or a fork until crumbly. Add evaporated milk. Mix well. Batter will be thick. Spread half of batter in a thin layer in a greased 13 x 9-inch (3 L) baking pan. Bake in a preheated 350F (180C) oven for 12 to 15 minutes or until set.

Meanwhile, prepare Filling: In a saucepan, combine caramels and evaporated milk. Cook over low heat, stirring often, until smoothly melted. Keep warm until needed.

When Base has set, remove pan from oven. Sprinkle chocolate chips on top of Base. Drizzle caramel Filling over chocolate chips. If necessary, spread carefully to cover base. Drop remaining batter by spoonfuls over caramel. Carefully pull a knife through the batter to spread it out a little but leave some of the caramel poking through Topping. Bake for 15 to 20 minutes or just until Topping is set. Brownies will firm up on cooling.

Cool completely on a wire rack. Cut into squares.

* Try chilling caramels for easier unwrapping.
* Chocolate caramels can be used. The brownies may not look as attractive as there won’t be very much contrast in colour between the Topping and the Filling but they will still be delicious.
* If brownies are too sticky, store them in the refrigerator.

Recipe Source: Complete Cake Mix Magic by Jill Snider, Robert Rose Inc., 2005


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