Ingredients for Caramel Fudge Brownies
- 1/2 cup (113g) unsalted butter, melted
- Flour
- Caramel Candies
- 1/2 cup (120ml) evaporated milk
- German Chocolate Cake Mix
- 1/2 cup (60g) chopped pecans
- 1/4 cup (60ml) milk
- 1 cup (170g) semi-sweet chocolate chips
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How to Make Caramel Fudge Brownies
- Grease and flour an 8x12 inch baking pan.
- Preheat oven to 350°F (175°C).
- In a double boiler or heat-safe bowl set over a pan of simmering water, combine 14 ounces (397g) caramels and 1/2 cup (120ml) evaporated milk. Stir over medium heat until completely melted and smooth.
- Set the caramel mixture aside to cool slightly.
- In a large bowl, combine 1 box (15.25 ounces or 432g) chocolate fudge cake mix, 1/2 cup (113g) melted unsalted butter, 1/2 cup (60g) chopped pecans, and 1/4 cup (60ml) milk. Mix until a dough forms.
- Press half of the dough into the prepared pan. Bake in the preheated oven for 6 minutes.
- Remove from oven and evenly sprinkle 1 cup (170g) semi-sweet chocolate chips over the baked crust. Then, carefully dot and spread the cooled caramel mixture over the chocolate chips.
- Spread the remaining brownie dough evenly over the caramel layer.
- Return to the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before refrigerating for at least 2 hours to allow them to set. Cut into squares and serve.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
128g
Fat
39g
Carbs
14g
