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
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
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.