Eggless Caramel Brownies
Recipe Ingredients:
| 1 | box | German Chocolate cake mix |
| 1 | jar | (12oz) caramel topping, warmed so it's pourable |
| 3/4 | cup | melted butter or margarine |
| 1/3 | cup | evaporated milk |
| 1 | cup | milk chocolate chips |
| 1 | cup | pecans, chopped (optional) |
Recipe Instructions:
| 1. | Combine dry cake mix, butter, milk, and nuts. Stir by hand until dough holds together. |
| 2. | Press one half of dough into a 9x13" greased & floured pan. Bake at 350F for 6 minutes. Remove from oven and let set for a minute or two. |
| 3. | Pour/spread on caramel ice cream topping. Make sure it's pretty soft, or if you try to spread it, it will tear up your brownies. Sprinkle chocolate chips over caramel. |
| 4. | Put remaining cake batter over the top of caramel and chocolate chips. (Tip: I find the best way to do this is to take an egg-sized ball of batter (it sets up really fast) in my hand and flatten it like I'm making a hamburger and place it on top of caramel/chips. Continue until you use all of the batter. There will be small spaces between batter.) |
| 5. | Bake 15 to 18 minutes more. It may appear that it is not thoroughly cooked, but once it cools, it will be soft and chewy. Cut into squares. Makes 15-18 servings. |
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