This week’s baking session with my mom was a bit of a disaster to be perfectly honest. I burnt my right middle finger so I had to do the entire recipe with my left hand which is not easy since I am right-handed!
(I was trying to take a picture of the caramel and milk in the saucepan, but instead this was the picture that came out since it was right at the moment when I burnt myself!)
Then, as the timer beeped, my mom went to pull the brownies out of the oven and the cake pan fell face up and some of the cake fell off with the impact (but don’t worry, none of the cake that remained in the pan touched the floor!)
Even with these mishaps, we had a lot of fun!
This recipe is actually FOR a friend of mine who is getting married this year! We hosted her bridal shower at our house and this was one of the desserts! This is why we made it in the heart-shaped pan, Congrats!
- 1 (14 ounce) package individually wrapped caramels
- 1 (12 fluid ounce) can evaporated milk
- 1 (18.25 ounce) package chocolate cake mix (I used a fudge cake mix but I don’t recommend it because it was too gooey and it took extra time to bake)
- 6 tablespoons butter, melted
- 1 cup semisweet chocolate chips
- 1/4 pound chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. Set aside.
Place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly.
In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended.
Spread half of this mixture in the prepared pan. Bake for 10 minutes.
Remove brownies from oven. Sprinkle chocolate chips and drizzle melted caramels over the top.
Drop remaining cake mixture by teaspoonfuls over all.
Return to oven for 20 minutes. Don’t drop it.
Garnish with whole pecans if you’d like.
Still looked and tasted good!
Recipe from allrecipes.com
Mom announcing “Cleanup Time!”