Recipe: Caramel Brownies

I tried this recipe back in January, and while I don’t know that I’d go so far as to say it changed my life, it is the first brownie recipe I’ve ever tried and liked that didn’t come from a box mix.

Yes, I know that sounds weird.

I just haven’t ever found a recipe that’s comparable to good ole Betty Crocker.
Usually homemade recipes are too cake-like, and I prefer chewy brownies.
I was a little hesitant since this recipe actually calls for a cake mix, but I’m glad I tried it because these bars turned out to be really good!
(Although I still prefer the brownie mixes.)

Caramel Brownies
Recipe courtesy of Zesty Cook)

1 pkg. (18.25 oz.) chocolate cake mix
1 cup evaporated milk
1/2 cup (1 stick) butter or margarine, melted
35 (10-oz. pkg.) caramels, unwrapped
2 cups (12-oz. pkg.) semi-sweet chocolate chips

Preheat oven to 350.
Combine cake mix, melted butter, and 2/3 cup evaporated milk.

Spread half of the batter into ungreased 9×13 pan and bake for 15 minutes.

Heat caramels and remaining milk over low heat in small saucepan, stirring constantly until caramel is completely melted.

Sprinkle chocolate chips over brownies.

Drizzle caramel mixture over chocolate chips.

Drop heaping teaspoons of remaining batter over the caramel.

Bake for 25 to 30 minutes.
Cool on wire rack, then cut and enjoy.

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