Ingredients
- Ingredients...
- __1 (18.25 ounce) box German chocolate or other chocolate cake mix
- __3/4 cup (1 1/2 sticks) butter, melted
- __2/3 cup evaporated milk, divided
- __1 cup chopped pecans
- __1 (14 ounce) package caramels or chocolate-covered caramels, unwrapped
- __1 cup (6 ounces) semi-sweet chocolate chips
Preparation
Step 1
Preheat oven to 350 degrees and place chosen mold/tray on the Perforated
Baking Sheet.
__In the mixing bowl, combine dry cake mix, melted butter, 1/3 cup of evaporated
milk, and pecans, stirring with a spoon until dough forms.
__Press half the dough into the mold/tray and bake for 6 minutes.
__Meanwhile, in the saucepan, melt caramels with the remaining 1/3 cup of
evaporated milk, stirring frequently.
__Remove the baking "dish" from the oven, and sprinkle the chocolate chips over
the warm dough.
__Spread the melted caramel mixture over the chips, then crumble the remaining
dough randomly over the top.
__Return to the oven; bake for 20 minutes. Brownies will firm up when they cool.
__Let cool, then refrigerate for at least an hour before cutting.
This deliciously rich brownie recipe came from the Post-Dispatch. It looks great made
in the Heart Mold.