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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rich Chocolate Caramel Brownies Recipe

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This recipe for Rich Chocolate Caramel Brownies is from COOKING WITH THE WISE ONE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (18.25 -18.5 oz.) devil's food or chocolate cake mix
1 c. chopped nuts
1/2 c. butter or margarine, melted
1 c. undiluted evaporated milk, divided
35 light caramels, unwrapped (10 ounces)
1 c. semi-sweet chocolate morsels
Directions:
Directions:
Combine cake mix and nuts in large bowl; stir in butter. Stir in 2/3 c. evaporated milk (batter will be thick). Spread half of the batter into greased 13x9 inch baking dish. Bake in preheated 350º oven for 15 minutes. Combine caramels and remaining evaporated milk in small saucepan. Cook over low heat, stirring constantly, for about 10 minutes or until caramels are melted. Sprinkle chocolate morsels over baked layer; drizzle caramel mixture over top. Drop remaining batter by heaping teaspoon over caramel mixture. Bake for additional 20-25 minutes (top layer will be soft). Cool completely on wire rack.

Variation: For Rich Chocolate Butterscotch Brownies, pour 12.25 oz. jar of butterscotch flavored topping over chocolate morsels, instead of the melted caramels.

 

 

 

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