German Chocolate and Caramel Brownies

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  • Makes: 36 servings
  • Serving Size: 1 brownie
  • Makes: 36 brownies
  • Prep: 20 mins
  • Bake: 22 mins 350°F

German Chocolate and Caramel Brownies

Directions

  1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside. In a medium saucepan cook and stir caramels and 1/2 cup of the evaporated milk over medium-low heat until mixture is smooth; set aside.
  2. In a large bowl stir together cake mix, melted butter, and the remaining evaporated milk. Spread 2 cups of the batter in the prepared baking pan. Bake for 7 minutes (cake layer will not be baked through). Pour caramel mixture over partially baked layer. Sprinkle with chocolate pieces and coconut. Spoon small mounds of the remaining batter over layers in pan. Sprinkle with pecans. Bake for 15 to 20 minutes more or until a toothpick inserted in cake comes out clean. Cool in pan on a wire rack. Using the edges of the foil, lift uncut brownies out of pan. Cut into bars.

From the Test Kitchen

To Store:

Layer brownies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze up to 3 months.

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Nutrition Facts (German Chocolate and Caramel Brownies)

  • Per serving:
  • 179 kcal ,
  • 9 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 12 mg chol. ,
  • 165 mg sodium ,
  • 23 g carb. ,
  • 1 g fiber ,
  • 15 g sugar ,
  • 2 g pro.
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