My younger sisters used to make these fudge brownies at least twice a week in the summer. It is a simple recipe that you can make with your kids or kids can make with their friends.
They’re great frozen — just pop them in your mouth. One bite will make your eyes grow wide.
- One 18-ounce box devil’s food cake mix, preferably Duncan Hines Moist Deluxe
- 2/3 cup milk
- 8 tablespoons (1 stick) unsalted butter or margarine, melted
- 1 cup caramel dip or 25 caramels, preferably Kraft (most supermarkets keep caramel dips in the produce section)
- 6 ounces semisweet chocolate chips
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
Combine the cake mix, 1/3 cup of the milk, and the melted butter to form a dough in a large bowl. Press half the dough into the pan. Bake for 6 minutes.
In a double boiler, melt the caramel with the remaining 1/3 cup milk. Stir with a wooden spoon until smooth.
Sprinkle the chocolate chips evenly over the brownie base. Top with melted caramel, spreading it as evenly as possible over the layer of chocolate chips.
Using your fingers or a large spoon, flatten the remaining brownie mixture in even globs on top of the caramel layer.*
Bake for 18 minutes more, and then set the pan aside to cool. Place the pan, uncovered, in the freezer for 1 hour.
Remove and cut into squares (they’re easier to cut when frozen). I keep the frozen cut brownies in a Ziploc bag, letting them come to room temperature before serving (or eat them frozen).
*Note: Wearing a pair of disposable latex gloves makes this easier.