Chocolate Caramel Brownies

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I have talked about the food blogging abyss and now we will touch on resurrections (posts that were created an eternity ago and that contain wince-inducing photos). In order to give these TO-DIE-FOR Chocolate Caramel Brownies a chance to shine, new photos have been taken and the post has been resurrected! Brought back from the dead right before your hungry, caramel-loving little eyes! 

This is my favorite brownie recipe of all time. I've been making these babies for years. They are super easy and people are constantly knocking down my door for the recipe. Or at least they should be. Unless they have a computer, in which case they can just find it here. 

My boys and I have had an exhausting past couple of weekends and we have been constantly fighting sickness, so we are doing NOTHING this morning.

Enjoy the brownies and have a wonderful rest of your weekend!

Chocolate Caramel Brownies

My favorite brownie recipe of ALL TIME.

Contributed by Megan Porta from pipandebby.com.

Published Feb 20, 2016

Serves: 18

Total time: 45 min

Chocolate

Ingredients:

  • 18.25-oz. package German chocolate cake mix
  • 3/4 cup butter, melted
  • 1/3 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 14-oz. package individually wrapped caramels
  • 1/3 cup evaporated milk
  • 1 cup semi-sweet chocolate chips
Instructions:
  1. Preheat oven to 350 degrees F. Grease a 9x13 baking dish and set aside. In a large bowl, combine cake mix, butter, 1/3 cup evaporated milk and vanilla. Mix well and spread half of the batter into prepared pan, pressing with fingertips. Bake in preheated oven for 8 minutes.
  2. In a medium saucepan, melt caramels and 1/3 cup evaporated milk over low heat, stirring constantly, until smooth. Sprinkle chocolate chips evenly over the partially cooked brownies. Pour the melted caramel mixture evenly over the top. Drop the remaining batter over the top in clumps (it will not completely cover caramel). Bake for an additional 20 minutes. Let cool before cutting into squares.