Fantastic Brownies

dessertsDSC_0613_12066DSC_0613Need a quick but tasty take-along dessert for the ballpark, beach or backyard cookout? These gooey caramel brownies from Holly Clegg’s first cookbook,  From a Louisiana Kitchen published for Maison Blanche in 1983, more than fill the bill. 


  • 1 (14-oz) package caramels
  • 1 (14-oz) can sweetened condensed milk
  • 1 (18.5 oz) package German Chocolate Cake Mix
  • 3/4 cup butter, melted
  • 1 cup chopped pecans (optional)
  • 1 ( 6-0z) package semi-sweet chocolate chips 


Preheat oven to 350. In top of double boiler, melt caramels and 1/3 cup of the sweetened condensed milk. Keep warm and set aside. In large mixing bowl, combine cake mix, butter, remaining sweetened condensed milk, and pecans. Beat at high speed in mixer until very well combined. Press half of dough into bottom of a greased and floured 13x9x2-inch baking pan. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over partially baked dough. Spread warm caramel mixture over chocolate chips. Crumble remaining dough on top. Continue baking 15 minutes or until sides pull away from pan. Do not overcook. Yield: 3 to 4 dozen. 


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