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Brownie Recipe Tips
Fudgy brownies have more butter and chocolate, less flour and no leavening.
Usually the chocolate and butter are melted together, then mixed with remaining
ingredients. Mixing is usually done by hand.
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Caramel Brownies
1 (18-oz.) container of T. Marzetti's Old Fashioned Caramel
Apple Dip
2/3 C. evaporated milk, divided
1 stick melted butter
1 (18.25-oz.) German chocolate cake mix
1 C. pecan pieces
6 ozs. semisweet morsels
Heat caramel with 1/3 cup evaporated milk until caramel is melted. Set aside.
Add other 1/3 cup evaporated milk and melted butter to the cake mix in another
bowl. Fold in pecans. Batter will be stiff.
Spread half of the cake mixture in a buttered (9x13-inch) baking pan and bake at
350° F. for 5-6 minutes.
Remove and pour caramel mixture over. Then sprinkle with
chocolate chips.
Place remaining batter on top as best you can and bake for 15-20 minutes.
Chill 45 minutes before cutting.
Makes about 18 large brownies.
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