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Dark Chocolate Caramel Brownies
2 hr 5 min
box Betty Crocker™ SuperMoist™ dark chocolate cake mix
cup butter or margarine, melted
cup evaporated milk
cup chopped pecans
bag (14 oz) caramels, unwrapped
cup semisweet chocolate chips (6 oz)
Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray.
In large bowl, stir together cake mix, butter, 1/3 cup of the milk and the pecans until well blended. Press half of dough in bottom of pan. Bake 6 minutes.
Meanwhile, in 2-quart saucepan, heat caramels and remaining 1/3 cup milk over low heat, stirring constantly, until smooth. Sprinkle chocolate chips evenly over partially baked crust. Spoon caramel mixture over chocolate chips. Sprinkle remaining dough over caramel mixture.
Bake 20 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean (brownies will not be completely set). Cool on cooling rack 30 minutes. Refrigerate 1 hour. Cut into 6 rows by 4 rows.
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