This is my first time entering the BrownieBabe event. So I knew I had to come up with something good for Myriam over at Once Upon a Tart, and the rest of the fab bakers out there! So without further ado!
This is not your ordinary brownie. This is something much more; it is decadence at its best. This is a family recipe, just not my family’s. It was given to my mom many years ago and had a rather non-descript name. So it is that same recipe, but it got a name makeover. Brownies are chocolate, so we didn’t need to stick that word in their title, but what makes these brownies so special are the little inlets of molten caramel that oozes through these brownies.
So after much deliberation, I decided to rename them Caramel Fjord Brownies! I hope you enjoy these little pieces of heaven and that I am worthy enough to become a BrownieBabe!
1 store bought German Chocolate Cake Mix – you can probably use any Chocolate Cake mix you like
2/3 cup evaporated milk
½ stick of butter
1 cup chocolate chips ( I would recommend Ghiradelli)
1 14 oz. package of caramels
1 cup chopped nuts (optional – take the option, unless you are allergic!)
Preheat oven to 350 F.
NOTE: Do not make the cake mix according to the package! Mix cake mix, melted butter and 1/3 cup of evaporated milk in a mixing bowl and go from there.
Mix cake mix, melted butter and 1/3 cup of evaporated milk in a mixing bowl. Fold in nuts. Grease a 9×13 inch baking dish. Spread 1/3 of the mixture on the bottom of the pan with your hands. Bake for 6 minutes.
Melt caramels in microwave with 1/3 cup evaporated milk. When the six minutes are over, spread the chocolate chips evenly over baked dough. Then spread the caramel mixture over that. Crumble the remaining dough on top.
Bake 15-18 minutes. Cool completely and then put in the fridge for 1-2 hours. Cut and serve. Put remaining brownies in the fridge or you can freeze them! Enjoy!