Chocolate caramel brownies

This brownie recipe is by far my favorite of all time. That is saying a lot. ALL TIME FAVORITE BROWNIES. I discovered the recipe years ago and have made it about a million times since. If someone asks me to bring a dessert to a party, I almost always make these. And they last about 10 minutes in the pan. I'm not kidding. Gooey, chocolatey (but not too chocolatey), crunchy, mouth-watering deliciousness.

Before you get dressed for your party tonight, throw these together. Everyone will thank you for it!

Preaheat your oven to 350 degrees F.

In a large bowl, combine:

An 18.25-oz. package of German chocolate cake mix

3/4 cup melted butter

1/3 cup evaporated milk (I used sweetened condensed milk this time because it's what I had in the house. I typically use evaporated milk, but both work great!)

1 teaspoon vanilla

Spread half (only half!) of the batter into a greased 9x13 baking dish. Bake in the preheated oven for 8 minutes.

While you are waiting, unwrap an entire 14-oz. bag of individually wrapped caramels. Throw them into a saucepan, along with another 1/3 cup of evaporated milk (or sweetened condensed, if that is what you have in the cupboard).

Cook over very low heat, stirring constantly, until caramel is smooth.

Sprinkle 1 cup of semi-sweet chocolate chips evenly over the partially cooked brownies.

Pour the melted caramel mixture over top of that.

With a spoon, drop the remaining half of the batter over the very top.

Bake in the preheated oven for 20 minutes.

I always have a hard time waiting for these to cool, so I throw them in the freezer for 5-10 minutes.

And I eat a large brownie as I take photos of three others. What?! I couldn't help it!

Click here for a printable recipe!