Well hello there, sweetie!
Today I’m going to share my absolute favorite brownie recipe with you. If you like chocolate, caramel, butter, and even more chocolate then these little bites of heaven are right up your alley.
I mean seriously, look at them.
Doesn’t that caramel-y fudge layer in the middle make your mouth water? If I weren’t eating one as I type I would probably be drooling…
Now that you know how much I love (LOVE!) these brownies, I’m gonna tell you about something I don’t love.
Secret family recipes.
And the people who keep secret family recipes.
We all know at least one… every get together they bring the same incredibly delicious dish and every time you ask for even a hint of what’s in it they look at you as though you’ve just demanded the secret formula for Coca-Cola.
You don’t own the rights to lasagna, lady. Just tell me the one thing you do differently than I do and I’ll move along.
I know, I know, all of you with secret family recipes that your great grandmother entrusted you with are vigorously shaking your heads in disagreement. It’s your recipe and you’ll hoard it if you want to.
And I suppose you’re right, it’s your recipe so it’s your choice to share it when, where and if you so desire…I just don’t understand why you don’t want to spread the lasagna love to everyone who wants to make it just like you do. Why?
But I guess that’s why I’m a food blogger and you were your great grandma’s favorite.
Which brings me to the real reason we’re here, double chocolate caramel brownies… and luckily for you I love to share recipes so let’s get cookin!
Here’s what you’re gonna need:
For the brownies,
2 packages German chocolate cake mix
1 cup butter, melted
1/2 cup evaporated milk
6 ounces chocolate chips
For the caramel,
1 cup brown sugar
1/2 stick butter
1/4 cup evaporated milk
Here’s what you’re gonna do:
Preheat oven to 350 degrees. Mix the cake mix, melted butter, and evaporated milk together to form a thick dough.
Spread half of the mixture in the bottom and up the sides of a greased 9×13 inch baking dish.
Bake for 10 minutes. While base is cooking, combine brown sugar, butter and evaporated milk over medium heat.
Allow mixture to come to a boil for 1 minute. Remove from heat and and let cool to room temperature. Sprinkle 1/2 of the chocolate chips over the cooked bottom brownie.
Pour cooled caramel over chocolate chips. Take a handful of remaining dough, flatten and layer on top of caramel.
Continue until the top is completely covered and all the dough has been used. Top with remaining chocolate chips.
Bake at 350 degrees for 25-30 minutes. Brownies will be slightly loose when removed from oven, don’t worry, once they cool they will firm up. Let the brownies cool for about an hour, slice and enjoy!
Now, aren’t you glad I’m the sharing type?