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)
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).
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
202g
Fat
36g
Carbs
23g
