Caramel Layer Brownies

By teachskinner

My attempt to re-create my grandmother Nonie's brownie recipe.
Any two brownie mixes can be substituted, the key is that the first one should be thick and paste-like, while the second should pour batter-like.

Ingredients

• 1 box Ghirardelli Chocolate Supreme Brownie Mix
• 1 box Betty Crocker Fudge Brownie Mix (13x9 Family Size)
• All necessary ingredients for brownie mixes (water, oil, eggs)
• 2 14oz. pkg Brach’s Milk Maid Caramels
• 2/3 cup milk
• 1 stick butter
• 6 oz. Chocolate chips
• 6 oz chopped nuts (pecans, peanuts…whatever you prefer)

Preparation

Step 1

1. Follow Ghirardelli brownie recipe on box; see below (adjusted for high altitude)
2. Add 1/3 cup all-purpose flour, 1/4 cup water plus 2 Tbsp, 1/3 cup Vegetable oil, 1 egg to box contents and combine well.
Spray 13x9 glass baking dish with non-stick cooking spray.
Spread brownie mix into baking dish spread evenly to corners. Place in refrigerator to set.

3. In a double boiler, melt and mix caramel, milk, butter.
4. Pour caramel over Ghirardelli mix to cover evenly (may not necessarily use all); Return to refrigerator until firm.

5. Sprinkle chocolate chips, nuts, etc on top of caramel.

6. Follow Betty Crocker brownie recipe on box; see below (adjusted for cake-like)
Add 3 Tbsp all-purpose flour, 1/4 cup water, 2/3 cups vegetable oil, and 3 eggs to box contents and mix well.
7. Pour and spread batter over caramel layer covering all. (important that batter either pours very smoothly or caramel layer is well set)
8. Bake 30+ minutes until both brownie layers are firm (toothpick comes out clean.

9. Important! Wait until brownies are COMPLETELY cooled (no longer warm to the touch) before cutting. (Caramel layer needs to firm completely or they will fall apart).