Caramel Brownies

Gooey caramel sandwiched between layers of chocolate-y brownies. Does it get any better? These brownies have been a favorite of mine for years. I can't make them often because they are sinfully addicting. And I can't stop eating them. They start with a chocolate cake mix, so they are also easy to make. The hardest part is unwrapping all the caramels.

Most things I like to eat all warm and gooey, but not these. I think they taste better after they have been chilled for awhile. Otherwise the chocolate and caramel are all melted together and you can't really taste either one. I think they taste best with pecans and coconut added, but you can leave them out.
caramel-brownie-recipe

Caramel Brownies

50 caramels
1/3 cup evaporated milk
1 box cake mix (chocolate or yellow)
1/3 cup evaporated milk
2/3 cup melted butter or margarine
1 1/2 cups semi-sweet chocolate chips
Chopped nuts and coconut (optional)

Melt caramels and 1/3 cup evaporated milk in a glass bowl in the microwave. Mix cake mix, 1/3 cup evaporated milk, and butter in mixing bowl till smooth. Spread half of batter in greased 9×13" pan and bake at 350 for 6 minutes.

Remove from oven and sprinkle chocolate chips evenly over top. If desired, sprinkle with coconut and nuts. Pour caramel evenly over everything. Top with remaining dough. I take pieces of the dough and flatten them in my hands (kinda like play-doh) and place them over the top. I’ts OK if you have small gaps. Bake for 15-18 more minutes.

While brownies are still warm, go around the edge of the pan with a knife or metal spatula to pull the caramel away from the sides. Cool brownies completely before cutting.

Notes:

-These are really rich, so cut them into small pieces. That way you can have two.