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A Caramel Brownie Semi-Secret

December 19, 2010

I sort of feel guilty about posting this recipe. As a young teenager, a friend of mine made these brownies over and over, and we all coveted them. For birthdays, bad days, or just because, JW lovingly made us caramel brownies. When the friend moved away, she gave the recipe to two of us to keep making for our friends. Incredibly rich, someone can only enjoy these if they are cut to 1/4 the size of a regular brownie, so— a batch of these brownies could be handed out to dozens. Now, over the years I have been rather secretive about the ingredients, and held fast to my promise of 16 years. However,  after forgetting the recipe and needing to replicate it two years ago, I found the recipe in cookbooks, on allrecipes.com, and well, just about everywhere online. Since it doesn’t appear to be a big secret anymore, I knew there would be a point I would post it on the blog, especially since it is the one dessert item I know how to bake. (Please forgive me JW, I promise it was for good and not evil!)

Last week, I stopped by Serafina’s classroom to pick her up and her teachers were just exhausted. Due to the piercing cold air outside, the croup going around the classroom, and the head teacher going out of town, the winter blahs hit the infant classroom hard this holiday. Her teacher’s are amazing, and I admire their ability to organize nine infants in art projects, music class, and general day to day moments. Each day we go into the room, they have it arranged in a new and stimulating way for the infants. I credit her teachers with how wonderfully Serafina is developing; they work with her everyday on first sitting, then crawling, then standing, and now walking. On top of everything, Serafina and a few in her crew have started to get into trouble. Some are walking, she is cruising, and rumor has it that Serafina and three boys crawl around and steal bottles from the less mobile babies.

The Trouble Maker

Actually, I know it isn’t a rumor– I saw her do it, and she laughed maniacally as she carried the bottle off.  Feeling guilty for having a trouble maker, especially as a member of the teaching profession, I realized I needed to do something nice for her teachers. The exhausted look on Serafina’s primary teacher made me ask the question, “Do you like chocolate?” The women in the room all smiled, and I knew it was time to share the caramel brownie recipe.*

*A note about the recipe: This is a really rich brownie, so you might not want to think about the ingredients while you are eating them or it is just best to cut in small 1-2 inch squares. From my research, sometimes people include nuts, but Serafina goes to a nut-free school, and well we never cooked them with nuts, so no biggie. Additionally, be sure you put them in the fridge for a few hours before serving, they are better cold then warm.

Chocolate Carmel Brownies

Ingredients

  • 1 bag of  individual caramels (Kraft makes the cooking caramels, be sure you take them out of their wrapping)
  • 1/2 cup, 1/3 cup evaporated milk divided
  • 1 package German chocolate cake mix
  • 1/2 cup butter, melted
  • 1 bag of dark semi-sweet chocolate chips

Directions

  1. Place caramels in a glass bowl and pour 1/2 cup evaporated milk over them. Heat for 2 minutes then stir. Heat again for another 1 minute and stir until it is a soupy caramel liquid
  2. Preheat oven to 350 degrees and grease a 9×13 inch pan.
  3. In a  bowl, mix together cake mix, 1/3 cup evaporated milk, and melted butter. Using a spatula, flatted 1/2 of the batter over the bottom of the greased pan. It should only be about 1/2 inch thick.Then, bake for 8 minutes.
  4. After baking for 8 minutes, take the dish out of the oven. Drizzle the carmel over the bottom shell, then sprinkle the chocolate chips over it. Finally, take small pieces of the left over batter and flatten them. Then carefully lay the pieces on top. You do not need to let them touch, just think of it like a broken puzzle for the top.
  5. Bake for 20 minutes, then let it cool. Finally, place in the fridge for a couple of hours.

This recipe is based off my own, but I used this one from all recipes as a reference.

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One Comment leave one →
  1. December 19, 2010 7:38 pm

    These look amazing! I’ll be trying this recipe soon 🙂

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