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Chewy caramel brownies

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Channel: Adam Ragusea
Categories: Cooking   |   Fine Arts  
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***RECIPE***

1 lb (454g) soft caramel candies, unwrapped
1 box (15.25 oz, 432g) German chocolate cake mix
2/3 cup (157mL) evaporated milk, divided in two equal portions
3/4 stick (6 tablespoons, 85g) softened butter
1 cup (170g) dark chocolate chips
1 cup (150g) chopped nuts (we used pecans)

Heat your oven to 350F/180C.

Combine the cake mix, butter and half the evaporated milk and beat until they come together into a stiff dough. Grease an approx. 9x13 inch ( 23x33 cm) cake pan and drop in half the dough mixture in dollops. Put the pan in the oven and bake the dollops for about 5 minutes.

Combine the unwrapped caramels with the remaining evaporated milk and get them just hot enough that you can stir everything together into a smooth caramel sauce (we used the microwave). Chop your nuts, if they need to be chopped.

Take the pan out of the oven and sprinkle over the chocolate chips and nuts. Drizzle in the caramel sauce to get an even layer over everything. Deposit the remaining chocolate dough in dollops on the top. Bake about 18 minutes it should look slightly under-baked when you take it out, otherwise the caramel will be too firm by the time it cools.

I like to cut them into squares after they've cooled and then refrigerate them overnight to make them extra-chewy.

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