Caramel Brownies

This recipe was made on the Today Show by Elizabeth Heiskill. Not low in calories but delicious in flavor! Really east to make. We have discovered on day 2 that we like them even better chilled in freezer for 30 minutes!

These decadent caramel brownies come together in a flash because the recipe uses boxed cake mix. If you just can't wait for these brownies to cool, I recommend scooping them into a bowl and topping with ice cream.

Technique tip: Line your casserole dish with tin foil or parchment paper, making sure the foil folds over the edges. This will make pulling the brownies out of the pan and cutting them a breeze.

• nonstick cooking spray
• 1 (15.25-ounce) box German chocolate cake mix 
• 2/3 cup (about 11 tablespoons) unsalted butter, melted
• 2/3 cup evaporated milk, divided
• 1 (11-ounce) bag caramels 
• 1½ cups semisweet chocolate chips
• powdered sugar, for dusting (optional)

• 1. Preheat the oven to 350 F. Grease a 9- by 13-inch baking dish with cooking spray.

  2. In a large bowl, mix the cake mix, butter and 1/3 cup of the evaporated milk. Pour half of the batter into the prepared pan and spread it out; it will be thin. Place the remaining batter in the fridge to chill.

  3. Bake the bottom brownie layer for 8 minutes.

  4. Meanwhile, unwrap the caramels into a microwave-safe bowl and add the remaining 1/3 cup evaporated milk. Microwave on high in 30-second intervals until the caramels are melted and the mixture is smooth.

  5. Remove the brownies from oven; sprinkle evenly with the chocolate chips and pour the caramel over the chocolate.

  6. Remove the chilled batter from fridge. Scoop 2 tablespoons into the palm of your hand and flatten into a thin layer. Place the pieces over the caramel layer until it is completely covered. Return the brownies to the oven and bake for about 15 minutes more.

  7. Allow to cool completely before dusting with powdered sugar (if you'd like) and cutting into squares.