This decadent brownie recipe was recently clipped from my local newspaper.
caramels (candy squares)
unwrapped (I used Kraft, about 11 oz. bag)
cake mix, german chocolate
18.85 oz. size (if not available, add about 6 Tbs. flour to the 15.25 oz. size)
chocolate chips (semi-sweet)
or walnuts, or a combination of both, chopped
Heat oven to 350℉ (180℃).
Line the bottom of a 9" x 13" pan with parchment paper.
*Melt caramels with ⅓ cup of the evaporated milk in a small saucepan, stirring mixture occasionally; set aside.
Stir together the cake mix, melted butter and remaining ⅓ cup of evaporated milk to form a dough. Press about 1½ cups of the dough into the pan in an even layer. Bake until puffed but not cooked through, about 7 minutes. Remove from oven and pour caramel sauce evenly over the top.
Sprinkle over with the chocolate chips in an even layer.
Top with remaining dough, crumbling into bits and scattering over the top.
Sprinkle with the chopped nuts and return to oven.
Bake until brownies are puffy and set, about 12 to 14 minutes.
Cool completely in pan on rack before cutting into squares.
*NOTE: It is easier to melt the caramels with the evaporated milk in a microwave-safe bowl for the sake of cleanup. Just stir every few minutes until smooth.