Have you ever met a brownie that didn't make your heart beat fast? I know that I haven't, and while some may come close to melting your heart entirely this one for sure is borderline deadly with it's German chocolate, melting chocolate chips, and oh yeah, seductively gooey caramel.
The ONLY medication for this diagnosis is an ice cold glass of milk for dunking!!
This recipe has been gracing our plates with its presence for decades now, although I really am unsure of the origin {sorry!}, other than it was given to my mom by a family friend.
With some old school, simple ingredients though, it reminds me of a Retro Housewife donning an apron & some perfect hair, and baking away in her avocado-green kitchen {hence the super cute napkins in the photo}. My parents weren't big on sweets in our household growing up, so boy were us kids excited when the Heart Attack Surprise came out...mostly by request of my brother on his birthday.
THANK YOU big brother! Now my oldest son requests this delish dish for his birthday festivities, so I am now delighted to share such a fun treat with him and you all!
To make the brownies, it's a two-step process, but don't worry, all in all, it only takes about 30 minutes from start to finish. These are are the caramels that I typically get {I suppose you could buy caramel sauce to drizzle but that takes the fun out of unwrapping & sneaking one or two for the kids}.
Do you love the retro-rounded corner s & 1960's color/style effect I enhanced this photo with?!
Be sure to let them cool completely prior to serving, otherwise you may have caramel battle wounds. Go ahead and throw them in the fridge for a bit just to be safe, unless you prefer a warm brownie.
Enjoy!
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Ingredients for Heart Attack Surprise
1, 14 ounce bag Soft Caramels {individually wrapped}
1/2 cup Evaporated Milk
1, 18.25 ounce package German Chocolate Cake Mix
1/3 cup Evaporated Milk
3/4 cup Melted Butter
1/4 cup Chopped Pecans or Walnuts {optional....I don't use them}
2 cups Milk Chocolate Chips
Butter for Baking Dish
Directions
Preheat oven to 350°. Grease a 9x13 inch pan with butter.
Peel caramels and place in a microwave-safe bowl . Pour in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped nuts {if using}. Place 1/2 of the batter in prepared baking pan.
Place the remaining batter in the fridge.
Bake for 8 minutes. Remove brownies from the oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips.
Remove brownie mix from refrigerator. Using a teaspoon or your fingers, make small balls with the batter and place on top of the caramel sauce across the entire pan. You will still see caramel peeking through--that's ok, as the brownie batter will expand in the oven.
Bake for an additional 20-25 minutes. Remove from oven and let cool.
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