Monday, June 23, 2014

caramel filled brownies

the goods:

1/3 cup plus 1/2 cup evaporated milk (from 1 can)
one box (18.5 ounces) German chocolate cake mix
1/2 cup (1 stick) unsalted butter, melted
60 caramels, unwrapped
1/3 cup semisweet chocolate chips
1/4 cup confectioners' sugar

Preheat oven to 350 degrees. Grease and flour a 9x9-inch baking pan. Combine cake mix and 1/3 cup evaporated milk in a bowl, add the melted butter and stir to combine. Divide the dough in half. Press one half into the bottom of the prepared pan. Bake for 8 to 10 minutes, or until set. Meanwhile, in a glass bowl set over a pot of simmering water, combine caramels and 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the texture is smooth. Pour the caramel mixture over the first baked layer of brownie, spreading it so that is is evenly distributed. Sprinkle the chocolate chips on top. On a sheet of waxed paper, press the remaining brownie dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove pan from oven and let brownies cool to room temperature. Refrigerate the brownies for several hours to allow them to set. Dust with confectioners' sugar before cutting into squares and serving.