Friday, March 21, 2008
I can't even begin to tell you how amazingly decadent these brownies are! My niece, Kelli, made a "blondie" batch of them and brought them to a Super Bowl party. No one could come to an agreement about who would get the last 3 brownies, so they added them to the football pool. How funny is that? You know they're good when people start to gamble over them!!!! what a riot.
Oh and a few notes...As I said, Kelli made a blondie version of them with vanilla cake mix and white chocolate chips, so the recipe is pretty versatile. I usually use a dark chocolate fudge cake mix, but any cake mix will do. My friend, Dan, (who is one of my favorite people on the planet) called me from the grocery store in a panic. "They don't have dark chocolate fudge cake! What do I do??". Just use any chocolate cake mix! It'll all turn out fine! Thanx Dan!
1 bag Kraft caramels, about 50 unwrapped
2/3 cup evaporated milk
1 box dark fudge chocolate cake mix
3/4 cup butter, melted
6 oz. semisweet chocolate chips
Preheat oven to 350 degrees.
Place unwrapped caramels and 1/3 cup evaporated milk in a microwave safe bowl. Heat in microwave until caramels are melted. Whisk until smooth. Set aside.
Combine cake mix, butter and remaining 1/3 cup milk. Press half of dough into 9x13 pan. Bake at 350 for 10 minutes. In the meantime, add chips to other half of dough and place in the fridge. Remove pan from oven and pour melted caramel over first layer. Remove bowl from fridge and crumble 2nd half of dough over caramel. Bake for 15 more minutes. When you remove the pan from the oven it will be soft and gooey. Chill completely before cutting into squares.
I like to remove the whole batch from the pan in one piece. Then I can cut it more easily on a cutting board using a large knife. This saves your baking pan from being scratched and it also gives you a nice clean cut allowing you to see all three layers. Better make two batches because they go quickly!!!