For thicker brownies use a 7-1/2 x 11-1/2-inch pan. For thinner brownies use a 13 x 9 x 2-inch pan. Grease pan and set aside.
Mix cake mix with melted butter and 1/3 cup evaporated milk. Pat half of the cake mix mixture in the bottom of the pan. Bake at 350F. for 10 to 12 minutes for thicker brownies and 6 to 8 minutes for thinner brownies.
Meanwhile, melt caramels with remaining 1/3 cup evaporated milk. Stir often.
Sprinkle chocolate chips over the baked bottom. Add caramel mixture and spread. Top with the remaining cake mix mixture and chopped nuts, if using. Bake at 350F. for 20 to 25 minutes for thicker brownier and 15 to 20 minutes for thinner brownies. Cool. Cut into bars.
The top layer of batter will be thick. You can drop it on top in small clumps or flatten with your hands to cover more of the caramel layer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (35g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 63 (45%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 10.2mg||3 %|
|Sodium 114.5mg||4 %|
|Potassium 53.3mg||1 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 18.5g|
|Protein 1.8g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 141
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