Caramel Brownies

Rich, gooey and moist are all words that could describe this recipe which comes from my co-worker Kim Kell. She recently whipped up a batch of these Caramel Brownies for a dessert exchange during the annual Eagle Christmas party. Marissa Williams was the lucky one to grab this dessert and says it was "the gift that kept on giving" – the pan of brownies was plentiful and yummy, and so rich that it lasted a while.

Ingredients:
16 oz. caramel sauce
1 pkg. German chocolate cake mix, divided
1 C. nuts, chopped
1/3 C. evaporated milk
1 C. chocolate chips
3/4 C. butter, melted


Grease a 9x13-inch baking dish and preheat oven to 350 degrees. Mix package of German chocolate cake mix with butter and evaporated milk. Fold in nuts. Pour just half of the mixture into dish and bake for 8-10 minutes. Remove from oven and pour caramel sauce over the cake, then sprinkle chocolate chips over. Pour remaining cake batter over the top. Return to oven and bake at 350 degrees for about 20 more minutes, checking for doneness.

Tip: Kim said that she had to bake hers for 40 minutes after adding the second layer of batter, so check for doneness with a toothpick in the top layer of cake toward the center. Cool and top with additional chocolate chips, if desired.