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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

Killer Brownies Recipe

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This recipe for Killer Brownies, by , is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Doris Woodward


1 pkg. devils food cake mix (not pudding in the mix one)
1 cubes butter, melted
⅓ C evaporated milk
1 bag (approx 50) kraft caramels
⅓ C evaporated milk
1 12oz. bag semi sweet chocolate chips
1 C chopped pecans

Preheat oven to 350.

Line a 13 x 9 pan with aluminum foil. Grease and flour

Combine cake mix, melted butter and ⅓ C evaporated milk.

Spread half the mix in pan, bake for 8 minutes.

Combine chopped nuts with remaining cake mix.

In the meantime, melt caramels with ⅓ C evaporated milk over low heat.

Remove "cake" from oven.

Sprinkle chips over cake base, then pour melted caramel evenly over chips.

Sprinkle remaining cake mix, with pecans over top.

Return to oven.

Bake 18 minutes.

Cook completely, or refrigerate before cutting.

Store in refrigerator.




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