love and chocolate

stack of brownies

brownie batter

brownie batter in pan

caramel sauce

“Food is symbolic of love when words are inadequate.” – Alan D. Wolfelt

caramel sauce

 

stack of brownies

stack of brownies

Chocolate Caramel Brownies

These contain gluten, sugar, eggs, dairy, love… all the things.

I believe at one point this recipe was adapted from the Best of Bridge, but it lives on in my kitchen on a wrinkled notecard in my mother’s scribbles.

Ingredients

  • 18.5oz box of devil’s chocolate cake mix
  • 1/2 cup butter, melted
  • 1/3 plus 1/2 cup evaporated milk
  • about 40 whole caramels, unwrapped
  • 1 cup chocolate chips
  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 inch pan and set aside.
  2. In a large mixing bowl, combine cake mix, melted butter, and the third cup of evaporated milk. This should become really thick. Stir in about half of the pecans and chocolate chips.
  3. Scoop about half of the mixture into the prepared pan, and spread until it covers the bottom.
  4. In a saucepan over medium heat, melt the caramels with the remaining half cup of evaporated milk. Stir continuously so it doesn’t burn on the bottom. You want all the caramels to be melted into sauce.
  5. When the oven is preheated and the caramels are about half done, put the first half of the brownies into the oven for 5 minutes.
  6. When the brownies are out and the caramels are fully melted, pour the remaining chocolate chips and pecan bits onto the brownie layer. Then pour the caramel sauce evenly overtop. Then the tricky part: try to smear the remaining brownie batter on top of the caramel. I find I have to make batter pancakes with my hands, and place them on top of the caramel (which is hot – don’t burn yourself!) You may end up with uncovered bits of caramel – that’s totally fine.
  7. Bake for another 15 – 20 minutes until the edges are getting crispy and the centre is just about set, or until you can’t wait any longer. Because of the caramel you can’t really use a toothpick test, but you don’t want to overbake these. I chronically underbake mine and serve them immediately in a bowl with vanilla ice cream. The leftovers get put in the fridge where they solidify a bit more overnight, and are more or less sliceable the next day.

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