Caramel Brownies

WOW! These were some of THE BEST brownies I have ever had!! I don't know how to praise them enough. Dense, chocolatey brownies filled with gooey caramel and a layer of melted chocolate chips. Ya, I went there.

It was adorable. The first time I made these, I brought them to a dinner party at a friend's place. One of my friends asked "how did you get the caramel to go around and under some of the brownie." I gently explained that it was not a feat of gravity or magic, but that you don't pour all the brownie in at first. His surprise made the recipe all the better. Oh, and he loved the brownie! As did the host who kept a large part of the pan to enjoy after I left.

Speaking of dinner parties, All Things Edible is holding a housewarming party, and I am bringing these scrumptious bites. Hope everyone has a sweet tooth!

Caramel Brownies

• 1 pkg. (18.25 oz.) chocolate cake mix
• 1 cup Evaporated Milk (a little less than a can), divided
• 1/2 cup (1 stick) butter or margarine, melted
• 35 (1-10oz. pkg.) soft/chewy caramels, unwrapped
• 2 cups (1-12oz. pkg.) chocolate chips
  

Directions:
PREHEAT oven to 350° F.
COMBINE cake mix, butter and 2/3 cup evaporated milk (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 chocolate chips over brownie; drizzle with caramel mixture.
DROP remaining batter by heaping teaspoon over caramel mixture. (I found it looked best if you shaped large spoonfuls of dough into flat circles in your hand, then laid the circles over the caramel. Created a less craggy surface. Compare 1st and 2nd pictures at top)
BAKE for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cuts easiest if set overnight or in the fridge for a bit.