Those that know me have heard me fuss time and again about making brownies. They never turn out, maybe except the part in the middle. I hate wasting. I've tried my mom's recipe, some recipes on the web...I don't know, maybe my oven doesn't like brownies. Hm.

But perusing the Mr. Food website, I found a recipe for unconventional brownies. With a cake mix. I thought what the heck. The reviews were pretty good, and there were some awesome tips in the comments. I had the ingredients. Here we go again...

These were fantastic. I felt a little bad that this was the only way I could make a brownie recipe work. But I came back from a weekend away, and one lone baggie was left. This morning I had to pinkie swear with my son he could have it when he came home from school today!

I omitted the pecans from the original recipe, as no one in this household likes nuts in anything but me. I also used regular caramels and lowered the evaporated milk just a bit to compensate for the total amount of caramel. Last note I used a 9x9 pan instead of a 9x13 so they had a little depth to them. I may or may not have gotten a little liberal with the chocolate chips. But the lone brownie piece left gave me indication that whoever dove into them liked them just fine. 

I also got my code phrase "These are awful. Never make them again!" from both my boys. Long story, but in essence it means I need to make another batch! If you ever need a shortie cut to a pan of brownies, the Mr. Food recipe is one to try! 

Adapted from MrFood.com


Ingredients:
1 (18.25-ounce) box chocolate cake mix
3/4 cup (1-1/2 sticks) butter, melted
1/3 cup evaporated milk (for the cake mix)
1/4 cup evaporated milk (for the caramels) 
1 (11-ounce) package caramels unwrapped
1 cup (6 ounces) semisweet chocolate chips (or just a little more if you feel zesty!)
What To Do:
1. Preheat oven to 350 degrees F. Coat a 9x9-inch baking dish with cooking spray.
(Note: It was suggested to line the pan with aluminum foil and coat with cooking spray which was done)

2. In a large bowl, combine cake mix, butter, 1/3 cup evaporated milk, stirring
with a spoon until a dough forms. Press half the dough into baking dish and bake 6-8 minutes,
reserving remaining dough.

3. Meanwhile, in a medium saucepan, melt caramels with 1/4 cup evaporated milk over
medium heat, stirring frequently. Remove baking dish from oven and sprinkle chocolate chips
over warm dough. Spread melted caramel mixture over chips then crumble remaining dough over
top.

4. Bake again for 20-25 minutes. Let cool then refrigerate for at least 1 hour before cutting.

5. I cut and portion control in sandwich bags for ease of snacking. 

I have never EVER been able to make a decent batch of brownies. 

Ever.

Homemade or boxed, there is always a fence like area on the sides/edges of the pan that could be used for evil. Rock hard I tell ya. Could cause serious damage if in the wrong hands. Adjust baking times, temperature, toothpick to check. Ends up the same every darn time.

I gave it a try again. I just seem to like torturing myself like that.

This recipe starts with a box mix. You add the Cream Cheese swirl. Great combo. Not the fence part though. I hope you never have to go through what I do. Its just wrong.

Looks pretty innocuous. Smells great while it sits and cools.

My mother made the BEST brownies. They didn't even need to be frosted, although it was a bonus. I have her recipe. It sits there taunting me. Someday, maybe when I figure out this baking time/temp/toothpick thing that won't give me the rock fence - I will use it. :)

The middle part is fabulous! I heart chocolate! I gave my son a heart as an afternoon snack. He gave it a thumbs up. Little does he know....

Adapted from BettyCrocker.com


Filling
4 oz cream cheese, softened (from 8 oz package)
1 egg
3 tablespoons sugar
1/4 teaspoon vanilla

Brownies
1 box (1 lb 2.4 oz) brownie mix
Water, vegetable oil and egg called for on brownie mix box
1/3 cup semisweet chocolate chips

Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.

Make brownie batter as directed on box. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. Cut through mixture with knife several times for marbled design. Sprinkle with chocolate chips.

Bake 40 to 44 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out almost clean. Cool completely, about 1 1/2 hours. For 16 brownies, cut into 4 rows by 4 rows. Store covered in refrigerator.