Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Caramel Brownies

Rich, gooey chocolate-caramel brownies made with German chocolate cake mix, melted caramels, chocolate chips and chopped nuts. The layered batter bakes around the soft caramel center and creates its own rich, fudgy topping.

Carmel Brownies

Servings: About 24 brownies
Prep Time: About 25 minutes
Cook Time: About 30–40 minutes

Ingredients:

  • 1 pound caramels, unwrapped
  • 1 package German chocolate cake mix, such as Pillsbury
  • 1 cup chopped nuts
  • ⅔–1 cup evaporated milk, divided (a 13-ounce can will provide enough)
  • 1 cup chocolate chips
  • ¾ cup butter, melted

Instructions:

  1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish.
  2. In a double boiler, melt the caramels with ⅓–½ cup evaporated milk, stirring until completely smooth.
  3. In a large bowl, combine the German chocolate cake mix, melted butter and ⅓ cup evaporated milk.
  4. Stir in the chopped nuts. If necessary, add a little additional evaporated milk so the batter is soft enough to spread for the top layer.
  5. Spread ⅓–½ of the cake mixture evenly over the bottom of the prepared baking dish.
  6. Bake for 8–10 minutes.
  7. Remove the pan from the oven and sprinkle the chocolate chips evenly over the partially baked layer.
  8. Pour the warm caramel mixture evenly over the chocolate chips.
  9. Carefully spread or drop the remaining cake mixture over the caramel layer.
  10. Return to the oven and bake at 350°F for 20–30 minutes.
  11. Cool completely before cutting into squares. The brownies will set considerably as they cool.

Denver High-Altitude Adjustments (5,280 feet):

  • Increase the oven temperature slightly from 350°F to 365°F.
  • No additional reduction in sugar is necessary because the recipe relies on a packaged cake mix and the caramel/chocolate layers for its structure.
  • Use the evaporated milk as needed for consistency; at altitude, the upper end of the amount may be useful if the cake mixture seems too stiff to spread.
  • Begin checking the final bake at about 18–20 minutes.
  • Don't overbake—the caramel layer will remain very soft while hot and will firm as the brownies cool.

Tip: These brownies are much easier to cut after they have cooled completely. For particularly neat squares, refrigerate the cooled pan briefly before slicing and wipe the knife clean between cuts.

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