Okay so I have mentioned before that I don’t really like chocolate that much. Basically I don’t like chocolate just by itself. No chocolate cake, brownies, chocolate bars… the exception comes in when you add stuff to it. Nougat, caramel, nuts… I love Milky Way, Snickers, Sees caramels in the nuts and chews box.. mmm… So anyway, I don’t eat brownies. Like never.
About a month ago, a coworker and I had a play fight over him eating too many of the sugar cookies I brought in to work… somehow the result of this play fight was him trying to “out do” me and bring something yummier than my cookies. So he brings in brownies. I had to let him down with the news that I don’t like brownies/chocolate, and he INSISTED anyway that I try one. Ugh, fine. I took one and it sat on my desk a few hours before I figured what the hell.. and took a bite.
O.M.G. – Heaven. In my mouth. Like Seriously.
I was a little too embarrassed to tell him that I was in love with it, after just telling him I don’t eat brownies. I did however, go back for another before they ran out! By the end of the day I did confess that the brownie was the best thing I have ever eaten. He promised he’d bring me the recipe, but kept forgetting… But I decided I wanted to make them for a wine party I was going to last night. (Wine+chocolate=perfect, right?) He was kind enough to finally remember to get me the recipe. And I am now going to share with anyone who happens to read my little blog! Trust me, you’re gonna want to print this one out and keep it!
14 oz bag caramels
5 oz can evaporated milk
box chocolate cake mix w/ pudding in mix
1/2 cup (1 stick) margarine
1 1/2 cups chopped walnuts
6 oz bag chocolate chips
Unwrap caramels and put in small pot with 1/3 cup (half of the can) of evaporated milk. Turn on low and stir every once in a while to get things melty. We eventually want it to be smooth, but it can get started while we get the rest ready.
Beat together cake mix, the rest of the evaporated milk, and the margarine. It will eventually turn into a ball of dough.
Press half of the dough into the bottom of a greased 9×13 inch pan. Bake at 350 for 6 minutes.
Pull the pan out of the oven and sprinkle 1 cup of chopped walnuts over the top of the dough, followed by the chocolate chips.
When the caramel is good and melty smooth, pour it evenly over the top of the chocolate chips. Don’t drool into the caramel!!!
The rest of the cake/dough mixture goes on top. I tried to smoosh it down and it wasn’t working well with the caramel there. Instead I took small pieces of the dough and flattened it as much as I could with my fingers then laid it on top the caramel. It doesn’t need to be perfect, just as good of coverage as possible.
Sprinkle the rest of the nuts across the top. (This helps hide the holes!)
Pop the pan back in the oven and bake for 20 minutes.
Let cool completely then cut up and serve. These pics arestraight out of the oven. Look at the crispy gooey caramel on the corner!
Plated and ready for the wine party!
The brownies were brought out just in time for the red wines, and they paired perfectly! I will definitely be making these again and again and again… you should too!
*PS – they are good cold! We kept the leftovers in the fridge and my husband said it made them even better!*