Chunky Carmel Brownies

Amazing, right? Right. I'm a fan of brownies with stuff in it. Doesn't really matter what the "stuff" is.....nuts, marshmallows, frosting on top, etc. Its all good in my opinion. This delicious treat has chocolate chunks AND carmel. The combination for ultimate goodness. These brownies are best after they have been cooked and then chilled in the fridge for at least thirty minutes, but I recommend 60 minutes. The chocolate chunks harden so you can tell its a chunk, rather athan a gooey chocolate fudgey thing. Chunks are good-you want chunks. Which is another reason I renamed these brownies and added the "Chunky" to it. It just sounds better, right? :) Enjoy!

Chunky Carmel Brownies

Natalie J.

Melt in Microwave:

1 cup square caramels, unwrapped (See picture below)

1/3 C evaporated milk

(You can buy the caramels in a bag in the baking isle by chocolate chips. One bag of caramels equals 2 cups caramels.)

Stir with electric mixer until dough holds together:

1 pkg Devils Food Chocolate Cake Mix (original recipe called for German, but Devils is better)

1/2 C butter, softened (do not melt in microwave)

1/3 C evaporated milk

6 oz pkg chocolate chips (half a bag)

Grease and flour (or just spray with Pam) a 9x13 pan. Press half of dough into pan. Bake at 350 degrees for 6 minutes. Take out and place chocolate chips on hot dough. Drizzle melted caramel mixture over the top.

Add remaining dough on top by pressing into little circles in your hand and them placing them on top of the carmel.

Bake 15-18 minutes at 350 degrees. Cool slightly. Refridgerate 30-60 minutes or until set.

Hints: To make the caramel mixture, put it in a glass dish with high sides, such as a measuring cup. It takes a few minutes to melt the caramel completely, so stir every thirty seconds or so. When its done, it should resemble this:

The dough can be very sticky, so place the bowl with dough in the freezer for a few minutes to get it to harden. It makes it MUCH easier to work with. I did this several times while working with the dough. When putting the dough on the top, it is difficult to make it cover the entire pan. Do your best, but when it cooks, it will fill in the holes and come out looking like this:

Need another gooey, delicious shot? Here goes.