Basement Brownies #CreativeCookieExchange
These Basement Brownies are filled with caramel decadence!
- 50 to 60 caramels , unwrapped (I used an 11 ounce bag)
- One box German Chocolate Cake Mix
- 1 cup evaporated milk , divided
- 3/4 cup (1 1/2 sticks) salted butter, melted
- One 12 ounce package semi-sweet chocolate chips
Preheat the oven to 350. Grease and flour (or use a baking spray) a 9x9 pan (I used 8x8 and it worked perfectly fine).
Place a 1/3 cup of the evaporated milk and the caramels in small saucepan. Heat over medium low, stirring until caramels melt and the mixture is smooth.
In a medium size bowl mix 2/3 cup of evaporated milk and the cake mix by hand until the batter is smooth and everything is combined.
Spoon about 1/2 the batter into the cake pan and smooth it out. Bake for about 8 minutes and then remove from the oven. Sprinkle the chocolate chips over the top and then drizzle on the caramel sauce. Spoon the rest of the batter over the top. Try to spread it around a bit without disturbing the chocolate chips and caramel - it might not cover the whole top.
Return to the oven and bake for 20 more minutes or until brownies are set in the middle and the edges are slightly crispy. It will set up more as it cools.
Cool the brownies completely before cutting.
Calories: 340kcal | Carbohydrates: 36g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 30mg | Sodium: 171mg | Potassium: 238mg | Fiber: 1g | Sugar: 29g | Vitamin A: 330IU | Vitamin C: 0.4mg | Calcium: 101mg | Iron: 1.4mg