The one lone photo of the brownies I made on Sunday is this one. It was before they were topped with hot fudge sauce and nuts but hopefully they still look so delicious that you will forgive me for such a bad shot.
This is a basic recipe that I change every time I make it depending on what I have on hand in the cupboards. Usually I make these with caramel swirled in them but alas, no caramels and no caramel ice cream topping this time around so my family got chocolate chips and hot fudge sauce.Remember what I always say... use a recipe as a 'guide' and play with your food! Make it your own.
Dark Chocolate Brownies
1 dark chocolate dry cake mix (18.25 oz)
1/2 c (1 stick) real butter
1 c evaporated milk
1 cup chopped nuts (optional)
35 caramel candies - unwrapped
2 c semi sweet chocolate chips
Preheat oven to 350 degrees. Combine the cake mix and nuts in a large bowl. Stir in melted butter and 2/3 c evaporated milk. The batter is going to be thick. Spread half the batter in the bottom of a 9X13" pan. Bake 15 minutes.
While the first layer of brownies are baking heat the remaining evaporated milk with the caramels over low heat in a pan or microwave them - stirring often. Sprinkle the chocolate chips over the warm brownies, drizzle with the caramel sauce and then drop the remaining brownie batter over the top in teaspoons. Bake an additional 25 minutes or so, until the center is just set. Let cool completely before cutting.
