Smoked Caramel Brownies

Smoked Caramel Brownies

These smoked caramel brownies use a store bought cake mix for the base flavor. You get to add the rich, gooey center! The batter has an unusual consistency, but I promise it all bakes up beautifully in the end. The base is soft and the top has a little crunch. Oh, and that middle section is dreamy. It only takes a small bite to give you a moment of eye-closing, taste-savoring satisfaction!  


Ingredients

  • 50 caramels (about 1 1/2 bags of individually wrapped caramels)
  • 3/4 cup salted butter, melted (1 1/2 sticks. add a pinch of salt if using unsalted butter)
  • 15.25 oz box chocolate cake mix (Any box cake mix will do. My favorite flavors: German Chocolate and Devils Food cake mix)
  • 1 cup evaporated milk, divided into 2/3 cup and into a 1/3 cup
  • 12 oz semi-sweet chocolate chips (You can use milk chocolate chips instead)

Prep

      1. Preheat grill to 350 degrees F.
      2. Grease and flour a disposable foil pan. (approx. size 12×10)
      3. Unwrap caramels
      4. Melt butter

Instructions

      1. Combine the dry cake mix, melted butter and 2/3 cup of the evaporated milk into a bowl. Mix by hand until batter is smooth.
      2. Place a little over 1/2 of your batter into the prepared foil pan. Set over indirect heat for 10 minutes to begin the baking process. Turn after 5 minutes. After 10 minutes, remove from heat and sprinkle chocolate chips evenly over the top of the partially cooked brownie. Set aside.
      3. Over medium-low heat, stir together caramels and remaining 1/3 cup of the evaporated milk in a saucepan or small foil pan. Melt and stir until the mixture is smooth.
      4. Drizzle the caramel sauce on top of the chocolate chips.
      5. Drop small spoonfuls of the remaining batter sporadically across the top of the caramel sauce. You will not have enough to completely cover the top layer, so it allows the caramel and chocolate to peek through! 
      6. Return the pan to the indirect side of the grill and bake for an additional 18 - 20 minutes until the brownies feel set on top and the edges are crisp. I suggest turning the pan after about 10 minutes.
      7. Let the brownies cool completely before cutting to allow the fillings to firm up.
      8. If you are using a disposable foil pan, feel free to cut the corners and peel away the foil sides instead of trying to cut and dig out the brownies from the pan.

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