Rating: 4 stars
66 Ratings
  • 5 star values: 34
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 5

The greatest brownie/blondie I have ever eaten. Addicting and delicious. I also like top them with a fluffy white frosting.

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Recipe Summary

cook:
28 mins
additional:
2 mins
total:
40 mins
prep:
10 mins
Servings:
15
Yield:
1 - 8x10 inch pan
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Chocolate layer

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). In a small saucepan combine caramels and 1/2 cup of evaporated milk. Cook over low heat, stirring frequently until smooth; set aside. Grease an 8x10 inch baking pan.

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  • In a large bowl, stir together the dry cake mix, melted butter and remaining 1/2 cup of evaporated milk. Press half of the mixture into the bottom of the prepared pan, reserving the rest.

  • Bake for 6 minutes in the preheated oven. Remove the pan from the oven and let cool slightly. Sprinkle chocolate chips evenly over the surface. Pour the caramel mixture over the chocolate chips, then top with the remaining cake mixture. The top should be swirled with caramel and cake mixture.

  • Return pan to the oven for an additional 18 to 20 minutes, until firm. Cool on a wire rack, then refrigerate for 1 hour before cutting into bars.

Nutrition Facts

369 calories; protein 4.2g; carbohydrates 48g; fat 18.8g; cholesterol 34.1mg; sodium 369.4mg. Full Nutrition
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