THE BEST BASEMENT BROWNIES DESSERT
INGREDIENTS
- 50 caramels, unwrapped
- 15.25 ounces German
chocolate cake mix
- 1 cup evaporated
milk, divided
- 3/4 cup
(1 1/2 sticks) salted butter, melted
- 12 ounces semi
sweet chocolate chips
INSTRUCTIONS
- Preheat
the oven to 350 degrees F. Grease and flour a 9x9-inch pan.
- Melt
caramels and 1/3 cup evaporated milk in a medium saucepan over medium-low
heat. Stir until caramels have completely melted and the mixture is
smooth.
- In a
large bowl, combine the dry cake mix, remaining 2/3 cup evaporated milk
and butter. Mix by hand until batter is smooth and combined.
- Pour a
little over 1/2 of the batter into the prepared pan. Bake for 8 minutes
only and then remove from the oven. Sprinkle chocolate chips evenly on top
of the partially cooked brownie. Drizzle caramel on top of the chocolate
chips. Drop spoonfuls of the remaining batter on top. You probably won't
have enough to cover the caramel completely.
- Return
the pan to the oven and bake for an additional 18 to 20 minutes until the
brownies feel fairly set on top and the edges are lightly browned and
crisp. Let the brownies cool completely before cutting. The longer they
have time to cool, the more they will firm up.
This article and recipe
adapted from this site
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