Ingredients

1 box chocolate fudge cake mix
1 stick butter, melted
1 can sweetened condensed milk
2 eggs
1 tsp vanilla
1 c chocolate chips, chopped (optional)
1 c pecans, chopped (optional)
chocolate caramel sauce (recipe below)

Chocolate Caramel Sauce

½ C semisweet chocolate chips
1 can sweetened condensed milk
¼ t salt
2 egg yolks
¼ c hot milk
1 t vanilla

Instructions

Mix all ingredients except pecans and caramel sauce. Spread in 9 x 13 inch greased baking dish. Bake 350 degrees for 35 min. Let cool. Sprinkle pecans on top of cool brownies. Put caramel sauce in small plastic bag and make a small cut at corner of bag. Drizzle caramel sauce over pecans and brownie. Let set 10-15 minutes. Cut into squares and serve. NOTE: Leftover caramel sauce can be used as a topping for ice cream.

CHOCOLATE CARAMEL SAUCE: In heavy saucepan, over medium heat, melt chocolate chips, sweetened condensed milk and salt. Stir until thick and bubbly (about 5 mins). Place egg yolks in a small mixing bowl and whisk in hot milk (add milk a little at a time). Add the egg yolk mixture to the melted chocolate mixture and whisk to combine. Continue to cook until mixture is very thick and bubbly, about 1 minute. Set a fine mesh sieve over a medium size mixing bowl and strain the chocolate mixture in the bowl, pressing with a rubber spatula to force the mixture through the sieve, if necessary. Discard any lumps. Stir in vanilla and set mixture aside to cool, stirring occasionally.

Back To Top