Caramel Brownies

Caramel Topping

• 1

  Stir together salt and cream in a small bowl. Set aside.

• 2

  In a heavy-bottomed saucepan, combine water and corn syrup. Pour sugar in the middle of it but don’t let sugar crystals touch the sides. Gently stir with a spatula to moisten sugar.

• 3

  Cover and bring to a boil over med-high heat. Cook, covered and without stirring, until sugar is dissolved and the liquid is clear (about 3-5 min.)

• 4

  Uncover and continue to cook without stirring until bubbles turn golden (an additional 3-5 min.)

• 5

  Reduce heat and cook, stirring occasionally until caramel is a light amber and about 360 degrees on a candy thermometer. Cook 3 more minutes.

• 6

  Remove from heat. Pour in cream and stir until fully mixed. Add butter and vanilla. Pour caramel into a microwavable dish or cup. Set aside.

Brownies

• 1

  Preheat oven to 350 degrees.

• 2

  Whip together the cake mix, unsalted butter and evaporated milk.

• 3

  Divide the batter in half.

• 4

  Pat and spread one half of the batter into a 13-inch by 9-inch cake pan until the entire bottom is coated. Put it into the oven for about 8 min. Remove promptly.

• 5

  Shake the 1 C. of chocolate chips over the slightly baked batter. Top with caramel sauce. Then, drop spoonfuls of the remaining batter half over the top. Put the bars back in the oven and bake for 15 to 18 minutes. Brownies should be gooey and soft.