Sweet Treats
After such positive feedback about the Carmelitas, I've decided to write about a similar recipe today. The brownie I'm about to share is Carmelita's brother from another mother. Like Carmelita, these brownies are filled with melted caramel and chocolate chips, but unlike Carmelita, the caramel center is surrounded by ooey-gooey, rich chocolate brownie. See for yourself...
I love these like a fat kid luv cake.
My brother's soccer team is like a garbage disposal. My mom used to make batches and batches of these brownies for them after every game and, without fail, NO leftovers...I promise, people will worship you for this tasty treat.
Yum-gredients:
- 1 box of devil's food chocolate cake mix
- 1/2 cup white chocolate chips (My mom uses Ghirardelli)
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup butter, softened
- 1/3 cup evaporated milk (for brownies)
- 1/4 cup evaporated milk (for caramel)
- Roughly 20 caramels (from a 14 ounce package), unwrapped
Recipe:
Base
-In a bowl, stir together the box of cake mix, melted butter, and 1/3 cup evaporated milk. Mix well (batter will be thick).
-Grease a 9x13 inch baking pan and spread half of the batter in a thin layer. Bake at 350 for 6 minutes.
Caramel Filling
-While the base of the brownies is baking, combine the unwrapped caramels and 1/4 cup evaporated milk in a saucepan. Cook over low heat, stir often, until smooth and melted. Keep warm.
The Rest
-When the base has set, remove from the oven. Sprinkle the white chocolate and semi-sweet chocolate chips evenly on top of the base.
-Drizzle the melted caramel over the chocolate chips.
-Drop the remaining brownie batter in spoonfuls over the caramel filling and pat the batter down so it is evenly spread over the top.
-Bake for another 15 minutes or just until the top layer of brownie is set.
-Cool completely before cutting (this is important) then DIG IN!
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