Ingredients for Baboon Brownies
- 14 ounces (397g) caramels
- 2/3 cup (160ml) evaporated milk
- German Chocolate Cake Mix
- 1/2 cup (113g) margarine, softened
- Pecans
- 1 cup (170g) semi-sweet chocolate chips
- Powdered sugar (optional)
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How to Make Baboon Brownies
- Grease and flour a 9x13 inch baking pan.
- Preheat oven to 350°F (175°C).
- In a medium saucepan, combine 14 ounces (397g) caramels and 1/3 cup (80ml) evaporated milk.
- Cook over low heat, stirring frequently, until caramels are completely melted and smooth.
- In a large bowl, combine 1 box (15.25 ounces/432g) chocolate fudge cake mix, 1/2 cup (113g) margarine, softened, 1/3 cup (80ml) evaporated milk, and 1 cup (100g) chopped nuts (walnuts or pecans recommended).
- Stir with a spoon or spatula until the dough is well combined.
- Press half of the brownie dough evenly into the prepared pan.
- Bake for 6 minutes.
- Remove from oven and sprinkle evenly with 1 cup (170g) semi-sweet chocolate chips.
- Spread the melted caramel evenly over the chocolate chips.
- Crumble the remaining brownie dough over the caramel layer.
- Bake for 15-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before cutting and serving.
- Dust with powdered sugar for an extra touch of sweetness (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
202g
Fat
36g
Carbs
23g
