In my opinion, these are best cold, right out of the fridge. You may not believe me, but I suggest you try ’em that way! (Although, I won’t say they aren’t good warmed up with vanilla ice cream.)
(Recipe adopted from: Salt Creek Steakhouse)
1 pkg chocolate cake mix
1 cup chopped nuts (optional)
1/3 cup and 1/2 cup evaporated milk-divided
1/2 cup melted butter
60 caramels unwrapped
1 cup semisweet chocolate chips
In a large mixing bowl, combine dry cake mix, 1/3 cup evaporated milk and melted butter. Press half of the batter into a foil and sprayed 9×13* pan. Sprinkle with 1/3 cup of nuts if desired. Bake in a preheated 350 degree oven for 8-10 minutes.
In the microwave, melt caramels with remaining 1/2 cup evaporated milk. Pour melted mixture over baked and semi-cool layer of brownie. Cover with chocolate chips (and 1/3 cup nuts if desired). Chill until caramel is hard. Press remaining batter into flat rounds and puzzle piece it together over the caramel and sprinkle remaining nuts on top. Return to the oven for 25-28 minutes (until baked through). Cool and refrigerated. They are easiest to cut when cooled completely.
*I made the whole recipe in a 9×9, so they turned out thicker than if you followed this recipe to a T. I also reduced the amount of caramel mixture by 1/3, I used 1/2 cup chocolate chips and 1/2 cup nuts.