"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Basement Brownies Recipe

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This recipe for Basement Brownies, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Devin Fagan

Category:
Category:

Ingredients:  
Ingredients:  
50 to 60 caramels, unwrapped
One box German Chocolate Cake Mix (I used 15.25 ounce box)
1 c. evaporated milk, divided
3/4 c. (1 1/2 sticks) salted butter, melted
12 oz. pkg. semi-sweet chocolate chips

Directions:
Directions:
Preheat the oven to 350 F. Grease and flour a 9x9-inch pan. Melt caramels and 1/3 cup evaporated milk in a medium saucepan over medium-low heat. Stir until caramels have completely melted and the mixture is smooth. In a large bowl, combine the dry cake mix, remaining 2/3 cup evaporated milk and butter. Mix by hand until batter is smooth and combined. Pour a little over 1/2 of the batter into the prepared pan. Bake for 8 minutes only and then remove from the oven. Sprinkle chocolate chips evenly on top of the partially cooked brownie. Drizzle caramel on top of the chocolate chips. Drop spoonfuls of the remaining batter on top. You probably won't have enough to cover the caramel completely. Return the pan to the oven and bake for an additional 18 to 20 minutes until the brownies feel fairly set on top and the edges are lightly browned and crisp. Let the brownies cool completely before cutting. The longer they have time to cool, the more they will firm up.

 

 

 

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