Caramel Brownies

Hello all! I hope your Labor Day weekend was absolutely fabulous! This post is one of my favorite types of brownies…caramel brownies. I adapted the recipe from The Pioneer Woman and what she calls “Knock You Naked Brownies.” However, her recipe has nuts in it and I have been trying to avoid eating nuts lately. So I just cut that bit out! 
Anyways, this recipe is not too difficult, just slightly time consuming because you do have to bake the base and then bake the top layer. My one piece of advice is to let it cool for a LONG time. I made these a while ago for some friends and didn’t have time to cool them. It turned into a caramel brownies, lava-esque like cobbler. It was still delicious, but very difficult to eat.
Ingredients:
1 box German Chocolate Cake Mix…yes I did use the pre-made mix and trust me it is the right decision when it comes to these
1/3 cup Evaporated Milk
1/2 cup Evaporated Milk
1/2 cup melted butter
60 whole caramels, unwrapped
1/3 cup semi-sweet chocolate chips…or as many as you see fit in my case! 
Directions:
Preheat your oven to 350 degrees. Use a 9 x 9 inch baking pan and line with parchment paper. This will make it so much easier to take them out of the pan once they are cool.
In a large bowl, mix together cake mix, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. You want the mixture to be very thick so make sure all of the dry ingredients are mixed in.
Press half the mixture into your baking dish and bake for 8 to 10 minutes. Remove the pan from the oven and set aside.
In a double boiler, or if you are lazy like me a microwave proof bowl in the microwave, melt caramels with 1/2 cup of evaporated milk. If you use the microwave, stir every 20-30 seconds. 
When melted and combined, pour over your cooked brownie base. Sprinkle your chocolate chips as evenly as you can over the layer of caramel.
Turn out your remaining brownie dough on the counter and press it into a large square then put it on top of your caramel and chocolate chip layer. You want it to cover most of the pan, but if there are holes, that is ok.
Bake for 20-25 minutes. Remove from the oven and allow to cool to room temperature then refrigerate for at least 2 hours. I’m serious here y’all. They need to be cold when you cut them if you want them to come out pretty. 
There are still some of these available on Lefty Baking Life, so if you want some, make sure to order them today! Well, that’s all of now, until next time! XO 

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