I'm hoping Wigs is reading this as I need some help with one of her recipes.

E

emtd

Well-known member
Regarding the Choco Caramel Brownies Posted at 26123

I am having a senior moment as I have made these before with Ghirardelli brownie mix. I can't remember though if I made the brownies following the box instructions and inserted the caramel mixture & chocolate chips in the middle; or did I follow the instructions in Wig's recipe as if I was using a cake mix. I'm thinking the second?

As I write this out I'm feeling rather embarrassed. I clearly should have kept better notes.

I'm making these (in some fashion) tomorrow (Saturday) am. for my daughter's bookclub. She has a new baby and a 3 year old.

Thanks

Betty

 
These sound like Knock-you-naked brownies.

That version uses DRY cake mix with the liquid (ivery thick batter) spread half, bake that, spread the melted caramels thinned with milk, then spoon on the rest of the thick cake batter.

Made it a million times.

Damn, all those caramels were a pain to open.

Then I started using Duncan Heinz Triple Chocolate Brownie mix, preparing it as defined on the box, baking half (20 min), then spreading it with my own caramel sauce, spooning on the rest of the brownie batter and baking it off (15 min).

I've received as many if not more compliments with that version than the KYN version.

Both methods work (dry cake mix or prepared brownie mix) so I think you'll be fine either way. It's going to end up a cube of sugar squared and what can be wrong with that!

 
Thanks Marilyn for clarifying both ways of

cooking these brownies - with a brownie mix or with a cake mix.

I'll copy and past this to my recipe.

Betty

 
So sorry I am just now seeing this, Betty! I hope your brownies came out well however U decided

to put them together. Now I did notice your question regarding the can size(s) of evaporated milk and answered that one only a day or 2 after you posted it. wigs

 
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