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030218bp-brownies

OMG Caramel Brownies 

I’ve decided to call them OMG Caramel Brownies.

The food blog where I found the recipe, therecipecritic.com, calls them “caramel brownies — descriptive, yes; imaginative, not so much.

Initially I began searching for a poke brownie recipe, if such a thing existed (and it does) but nothing looked very appealing. Then I thought “caramel and nuts” and stumbled across this caramel brownie recipe.

OMG Brownies are gooey, satisfying and chocolate-y with layers of caramel, chocolate chips and chopped brownies.

It was the blogger’s raving about the brownies that made me want to bake ‘em up. “These caramel brownies are to die for. They are the best brownies I think that I have made. They are rich, chewy, and the caramel and chocolate chips inside make them absolutely perfect,” she wrote.

Who wouldn’t want to try these brownies after that description? Which brings me to the name I’ve bestowed on this batch of deliciousness. OMG — “oh my God” and “oh my gosh,” even a “holy moley” (along with requisite sighs of bliss) — was the overwhelming reaction to the first bite, including mine.

The recipe is very easy to make, thanks to the German chocolate cake mix used as a hack for the brownie base. Granted, I made a few changes — milk chocolate chips instead of semi-chocolate, my preference even for chocolate chip cookies. And feeling a little guilty about the calories packed into one brownie, I chose the fat-free evaporated milk. I mean, I wouldn’t want to go too overboard!

I can’t really begin to describe how good this brownie tastes. You’ll have to bake them yourself to find out. I think you’ll love OMG Caramel Brownies, too.

OMG Caramel Brownie

Brownie base:

1 package German chocolate cake mix

3/4 cup butter, melted

1/3 cup fat-free evaporated milk

2 tablespoons flour

Caramel layer:

14-ounce package Kraft caramel

1/3 cup fat-free evaporated milk

11.5-ounce bag Ghiradelli milk chocolate chips

1 cup chopped pecans

Preheat oven to 350 F. Butter 13-x-9-inch pan and set aside.

Unwrap caramels and place in saucepan with 1/3 cup evaporated milk. Melt over low heat and stir until smooth; set aside.

In mixing bowl, add cake mix, melted butter, evaporated milk and flour and mix at low speed. Press half of the mixture into the bottom of the greased pan. Bake for 6 minutes.

Remove pan from oven and sprinkle entire bag of milk chocolate chips over the brownie base. Pour melted caramel evenly over milk chocolate chips. Sprinkle evenly with chopped nuts over caramel.

Drop remaining brownie batter in dollops across the brownie and use a spatula to smooth over surface. Bake an additional 15 to 18 minutes.

Remove pan from oven and let cool completely on wire rack. When cool place in refrigerator to set up caramel. Bring it out of the fridge about 5 or 10 minutes before cutting and serving.

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Arts/Special Sections Editor

Special Sections Editor for the Courier

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