The night before a holiday bake-off at work, I took a crack at making the chocolate caramel brownies I had tried at Robin’s birthday party a few weeks earlier. They turned out less than stellar, so I also baked banana buttermilk cupcakes with cream cheese frosting; half of these ended up burnt, but the other half tasted pretty darn good. I give credit to the buttermilk, and to the food I ate earlier to fuel my baking frenzy:
Breakfast: Whole wheat English muffin with Smart Balance, Activia yogurt, and clementine
Dinner: Bin dae dduk (Korean mung bean cake), teriyaki potatoes, wild rice, kimchi
And now…the illustrated brownie recipe!
Chocolate Caramel Brownies
6 ozs evaporated milk
14 ozs caramels
18 ozs german chocolate cake mix
3/4 cup butter (melted)
6 ozs chocolate chips
Caramel brownie ingredients
1. Melt caramels and 1/3 cup evaporated milk in microwave until smooth, stirring often. Set aside.
2. Stir cake mix, butter, and the rest of the milk together. It will look like cookie dough.
3. Press 1/2 of the dough into a 9×13 pan lined with parchment paper (NOTE: I forgot the parchment paper this time around, and I regretted it). Bake 8 minutes at 350 degrees F.
4. Sprinkle chocolate chips on hot baked dough.
5. Top with melted caramel mix.
6. Cover with the rest of dough by flattening it in sections between two pieces of waxed paper and placing them on top of the caramel until it is completely covered (NOTE: I didn’t do this intermediate flattening step in the picture, which is why this batch did not turn out so well). Bake 14-18 minutes more.
I wasn’t a huge fan of how this batch of brownies turned out, so I baked some banana buttermilk cupcakes too.