This is her most famous, oft requested brownie recipe. It was a big deal to get these when I was growing up. Mom would make a batch for something specific and my siblings and I would hover around the cooling pan hoping to get one of the edge pieces that might have cooked too much or fallen apart. Or looking for the perfect crumbly little bit we could pluck from the pan without it being noticed.
Now, this isn't to say that we didn't get our own batches. She made them for all sorts of occasions. It's just that we wanted a brownie every time she made them, whether they were for us or not. They're that good.
Try them... you'll totally agree.
German chocolate caramel brownies
- 1 package German chocolate cake mix
- 1/2 cup butter, softened
- 1 egg
- 1/2 cup butter, softened (not a typo, you need two half cups)
- 1/2 cup evaporated milk
- 1 (14 oz) package caramels
- Mix dry cake mix, 1/2 cup softened butter, and egg until crumbly. Reserve 1 1/2 cups.
- Press remaining mix into ungreased 9 x 13 pan.
- Bake 10-12 minutes until crust looks dry.
- Let cool 10 minutes.
- Heat caramels, 1/2 cup butter, and milk on low heat, stirring occasionally, until caramels are melted.
- Pour over crust.
- Sprinkle with reserved crumbly cake mix.
- Bake 25-30 minutes until mix on top looks dry and starts to brown.
- Cool, loosen edges with a knife or spatula, and cut into squares.
Linked up at Life after Laundry, Your Homebased Mom, Keeping It Simple, Skip to My Lou, Flour Me with Love, Sand & Sisal, Mary's Kitchen, The Recipe Critic, Memories by the Mile, Zesty South Indian Kitchen, Nessa Makes, Heather's French Press, Love, Pasta & a Tool Belt, Bloom Designs, Nancherrow, Juggling Act Mama, Coco and Cocoa, A Dish of Daily Life, Just Us Four, The Grant Life.