Lovely Brownies
Rich, gooey, and layered with caramel and chocolate, these decadent brownies are made with a shortcut cake mix and packed with flavor. Perfect for dessert lovers who want something quick yet impressive
Ingredients
- 1 box (15.25 oz) German Chocolate cake mix (e.g., Duncan Hines)
- 1 cup finely chopped pecans
- ⅓ cup evaporated milk (plus ½ cup more)
- ½ cup salted butter, melted
- 60 caramels, unwrapped
- ⅓ cup semi-sweet chocolate chips
- ¼ cup powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch square baking pan.
- In a large bowl, combine the cake mix, chopped pecans, ⅓ cup evaporated milk, and melted butter. Mix until fully combined. The dough will be thick.
- Press half of the brownie mixture into the bottom of the greased pan.
- Bake for 8–10 minutes, then remove from the oven and set aside.
- In a double boiler (or heatproof bowl over simmering water), melt the caramels with the remaining ½ cup evaporated milk, stirring until smooth.
- Pour the caramel evenly over the baked brownie base, then sprinkle chocolate chips on top.
- On a sheet of parchment paper, press the remaining brownie dough into a square slightly smaller than the pan.
- Carefully transfer and place it on top of the caramel layer using the parchment to guide it.
- Return to the oven and bake for 20–25 minutes, until the top is set.
- Let the brownies cool completely at room temperature, then refrigerate for a few hours to firm up.
- Before serving, sift powdered sugar over the top. Slice into 12 squares and gently lift them from the pan.
- Pro Tip from Foodicious Recipes
For cleaner cuts, use a warm knife and wipe between slices. Store leftovers in the fridge for up to 5 days.
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