Eggless Caramel Brownies
From the kitchen of Sharon
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15 to 18 servings
Contains nuts, Good for parties/potlucks
1 box German chocolate cake mix
1 jar (12 ounce) caramel ice cream topping, warmed in microwave, so its pourable
3/4 cup melted butter or margarine
1/3 cup evaporated milk
1 cup milk chocolate chips
1 cup pecans, chopped (optional)
Preheat oven to 350 degrees.
Grease and flour a 9x13 cake pan.
Combine dry cake mix, butter, milk, and nuts. Stir by hand until dough holds together.
Press one half of dough into prepared pan.
Bake for 6 minutes.
Remove from oven and let set for a minute or two.
Pour/spread on caramel ice cream topping.
Make sure it's pretty soft, or if you try to spread it, it will tear up your brownies.
Sprinkle chocolate chips over caramel.
Put remaining cake batter over the top of caramel and chocolate chips. I find the best way to do this is to take an egg-sized ball of batter (it sets up really fast) in my hand and flatten it like I'm making a hamburger and place it on top of caramel/chips. Continue until you use all of the batter. There will be small spaces between batter.)
Bake 15 to 18 minutes more.
It may appear that it is not thoroughly cooked, but once it cools, it will be soft and chewy. Cut into squares.
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