could i use caramel sauce instead of caramels?
For this recipe, we recommend using the pre made caramels and melting them. We advise this, because they become a little bit more chewy (but still a little gooey) in the brownies.
However, you could use the pre made caramel sauce, but your brownies will be extremely gooey, and may have a harder time setting up. Which to me, isn’t that big of a problem, because all the flavor will be there, just not the looks.
So you could use caramel sauce, but we advise following the recipe. You also may need a second jar of caramel sauce, depending on what size you get. The more caramel the better, am I right?
what could i replace the pecans with?
For this recipe, I used pecans to give these brownies a little extra crunch factor.
However, you do not have to use pecans. You could also use any other nut, or even go without nuts. I have made these brownies using walnuts and macadamia nuts, and they were absolutely delicious.
You could also use candy bits, chocolate chips, M & M’s, hot fudge, or any other favorite brownie additions.
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Serves: 12
15 minPrep Time
30 minCook Time
45 minTotal Time
Save RecipeIngredients
- 1 package (14 ounces) caramels
- 1/2 cup evaporated milk
- 1 (18.25 ounce) package German chocolate cake mix
- 1/3 cup evaporated milk
- 3/4 cup butter, melted
- 1/4 cup chopped pecans
- 2 cups milk chocolate chips
Instructions
- Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted (you can also do this on the stove-top over low heat- just keep stirring until caramels are melted).
- Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan (and when I say grease it, I mean it! These tend to be sticky, so grease it well. You may also want to grease the sides of the pan to prevent the caramel from sticking).
- In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. The dough will be VERY thick and kind of hard to stir- that means that you made it right! Place 1/2 of the batter in prepared baking pan. I sprayed my fingers with non-stick cooking spray and spread it in the bottom of the pan using my hands.
- Bake for 8 minutes.
- Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered. With the batter being so thick, I places little teaspoonfuls all over the top and then carefully pushed them together to cover the caramel. It doesn't look very pretty, but they will still taste amazing. 🙂
- Bake for an additional 15-20 minutes. Remove and let cool. It is best to wait until the brownies are cooled to cut into them (it will be hard, but trust me- they are so worth the wait!).
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