If you like caramel, coffee and brownies, you will love these brownies. They start with a box cake mix too, making it an all-around winner!
Start by tracing on wax paper the shape of the 9x13 pan that you will use to bake the brownies.
Next, dissolve the instant coffee granules in 1/3 cup evaporated milk.
Add the melted butter and coffee-flavored milk to the cake mix.
Press half the batter into a greased 9x13 pan and bake for 8 minutes in a pre-heated 350* oven.
While the bottom layer is baking, melt the caramel squares and 1/2 cup of evaporated milk in a double boiler, or in the microwave.
When caramel is completely melted, pour over baked layer. Sprinkle 1/3 cup chocolate chips over top.
Roll out the remaining dough to the shape of the pan that you traced on the wax paper.
Carefully flip over onto the caramel and peel back the wax paper.
Bake for 18 minutes at 350*.
Refrigerate until caramel is firm. Sprinkle with powdered sugar for a dressy finish.
Caramel Mocha Brownies (adapted from this recipe)
box of German chocolate cake mix
1/2 cup melted butter
1/3 cup evaporated milk
2 packets of instant coffee (probably about 2 Tbsp.)
1/2 cup evaporated milk
bag of caramels (approx. 50-60 caramels)
1/3 cup chocolate chips
powdered sugar, optional
Directions: Trace 9x13 pan on wax paper. Dissolve coffee granules in 1/3 cup evaporated milk. Combine cake mix, coffee-flavored milk and melted butter. Dissolve coffee granules in 1/3 cup evaporated milk. Press half of the batter into a greased 9x13 pan. Bake at 350 for 8 minutes. In microwave or double boiler, melt caramels with 1/2 cup milk. Pour melted caramels over baked layer. Sprinkle the chocolate chips over the caramel layer. Press remaining batter onto wax paper and layer on top. Bake 18 minutes (or less for gooier brownies) at 350. Makes 15 bars.
Linked up to Tempt My Tummy Tuesday, Tasty Tuesday.