The ultimate caramel chocolate brownies
So here's the thing...I hate making these brownies. It's the one recipe I've always hoped people won't ask me to share. It's not because they're not good - they're straight up amazing. It's not because they're not easy - they're a doddle to make and have only a handful of ingredients. Part of the reason is that I have made them so many times, I could bake these in my sleep. Everyone I know loves them. Really though, it's because these brownies have a deep, dark secret. These brownies *dun dun dunnn* are not made from scratch.
Yup, these brownies use a box cake mix. And that, sadly, is what makes them so good. I first started making them years ago, when I was still allergic to eggs and appealing eggless recipes were scarce. (If you have an egg allergy, make these brownies NOW.) Once my egg allergy magically disappeared, my home baker's ego meant I tried tons of different from-scratch recipes. But not even the crispest, shiniest sugar crust has ever been able to sway my faithful taste-testers. These are the ultimate caramel chocolate brownies. I swear I will triumph someday but until then, Betty Crocker, you have me beat.
I mean, just look at them. Sigh.
I've been trying to figure out what sets these brownies apart. The Betty Crocker™ Devil's Food Cake mix contains, as far as I can tell, black/extra dark cocoa powder which, along with the slightly salted Lurpak butter I use, gives these a barely-sweet Oreo cookie flavour. It's the perfect offset to the gooey, sweet middle with its medley of melted white chocolate, milk chocolate and smooth caramel. (Yup, there is absolutely nothing unprocessed about these brownies. You're still going to make them. And love them. And make them forever more.) The original recipe suggests using a 9x13" pan but I have always used a 9" square pan to get more fudgy brownie per bite. I've also adjusted the filling measurements accordingly, so just follow the instructions below. How do people react when they taste these brownies? Usually, it goes along the lines of 'OMG. OMG!' You get the idea.
I made these babies especially for my sister today because they're her absolute favourite and we had some celebrating to do. My little Richa, all of 21, has just scored an incredible first full-time job and I could not be more proud. She is so talented and so hardworking, it's not like I was at all surprised. When my girl has a vision, she makes it happen. She earned it, with all her applications and preparation and focus. I just wish she could see and believe in herself the way I do. You're going to do great things, kid.
The ultimate caramel chocolate brownies
Adapted from Betty Crocker. Makes 16 squares.
INGREDIENTS
- 1 box Betty Crocker™ Devil's Food Cake mix
- 3/4 cup butter, melted
- 2/3 cup evaporated milk
- 1 cup Cadbury eclairs or other caramels, unwrapped
- 1 cup chocolate chips (white, milk or dark)*
METHOD
Preheat the oven to 180°C. Grease and line a 9" square baking tin, letting the baking paper hang over the sides so it's easy to lift out of the pan later.
In a bowl, mix together the cake mix, melted butter and 1/3 cup of the evaporated milk. Press half the mixture into the prepared pan and bake for 8 minutes.
In a pan over low heat, melt the caramels with the remaining 1/3 cup of evaporated milk. It will take about 4-5 minutes to become thick and smooth.
Sprinkle the chocolate chips evenly over the brownie base and then pour over the caramel. Cover with the remaining brownie mixture. I like to squeeze handfuls of the mixture into evenly thick sections and layer over the caramel, without leaving too many gaps.
Bake for 20 minutes and then leave to cool in the tin. When completely cool, lift out of the tin and cut into squares. Enjoy!
Notes: If you use unsalted butter, add 1/4 teaspoon salt to the brownie batter to enhance the chocolate flavour. I like to use half milk and half white chocolate chips.
