Chocolate Caramel Brownies
Once you have tried these very easy to make brownies I dont think you will make them any other way. They are awesome!
Once you have tried these very easy to make brownies I dont think you will make them any other way. They are awesome!
- Carbohydrate 248.942383333333 g
- Cholesterol 205.096666666667 mg
- Fat 166.281025 g
- Fiber 15.1440003681183 g
- Protein 36.2713916666667 g
- Saturated Fat 77.4473766666667 g
- Serving Size 1 1 Dozen (674g)
- Sodium 962.625833333333 mg
- Sugar 233.798382965215 g
- Trans Fat 9.11937666666667 g
- Calories 2472 calories
Step-by-step
- PREHEAT oven to 350? F.
- COMBINE cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan.
- BAKE for 15 minutes.
- HEAT caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture.
- XXDROPXXremaining batter by heaping teaspoon over caramel mixture.
- BAKE for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into 24 squares.
Dense chocolate bars enclose a molten ribbon of butterscotch-toned caramel, punctuated by the sharp crunch of toasted nuts. American pan desserts of this style rely on structural shortcuts like dry mixes to support heavy fillings. Understanding how modifications alter the chemical outcome prevents dense, rubbery failures.
Adapting the Base and Dairy Components
Boxed cake mix provides pre-measured flour, leavening agents, and sugar. Swapping this foundation requires matching the protein-to-starch ratio, or the crumb will collapse under the weight of the dairy and sugar. Evaporated milk contains less than sixty percent of the water found in fresh milk. Whole milk cannot replace it directly without altering the moisture levels and preventing the batter from setting properly at 350 degrees Fahrenheit. Melted butter supplies fat that coats flour proteins, limiting gluten development so the crumb remains tender.
- Use unsalted butter to control total sodium levels in the batter.
- Stir the caramel and milk mixture strictly over low heat to prevent burning the milk solids.
- Drop the remaining batter by heaping teaspoons to ensure even distribution over the sticky topping.
