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How to bake a gooey, chewy caramelbrownie
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by Ji Hyun ParkPublished January 28, 2010
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Rich, creamy caramel sandwiched between two layers of thick
fudge brownies. On one hand,they are pure heart attack-inducing and
cholesterol-increasing monstrosities. On the other,they are pure
dessert heaven. I made these Nestl Toll House brownies at the
request of myboyfriend's fraternity. The brotherhood had
volunteered to provide baked goods to an eventeven though none of
the boys know how to bake. To save them from total embarrassment,
Iagreed, and the results were marvelous.
CARAMEL BROWNIES 1 pkg. chocolate cake mix; 1 cupchopped nuts; 1
cup evaporated milk, divided; 1/2 cup (1 stick)butter or margarine,
melted; 35 caramels, unwrapped; 2 cupssemi-sweet chocolate
morsels.
After scouring Union Square to find the ingredients the brothers
had failed to obtain, I beganto bake.
First, preheat the oven to 350F. Add the cake mix and nuts to a
large bowl, and stir in 2/3cup of the evaporated milk and butter.
The batter should be thick. Spread half of the batterinto an
ungreased 13 x 9-inch baking pan and bake for 15 minutes.
This beginning step was something my friend and I overlooked.
After melting the sinfulcaramel in the next step, we found that we
had barely half the batter needed to cover the top.My roommate a
baking goddess came to the rescue and suggested that we swirl
thecaramel and cake batter together on top. Although the finished
result was delicious, I suggestwatching how much batter you put
in.
While the batter bakes, heat the caramels and remaining
evaporated milk in a small saucepanover low heat. Stir constantly
until the caramels are melted. Sprinkle the chocolate morselsover
the baked brownie and drizzle with caramel mixture. Then, drop the
remaining batter inteaspoons over the caramel mixture, and bake the
entire thing for 25 to 30 minutes or untilthe center is set. Cool
the brownies on a wire rack after you take them out of the oven and
cutthem into squares.
My brownies came out oozing caramel and melted chocolate all
over. The chocolate was full,the brownie layers were perfectly
light and fluffy and the caramel was insanely gooey. Theonly
problem with these brownies was just trying to eat them neatly.
Ji Hyun Park is a contributing writer.
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