Ingredients
CARMEL BROWNIES
1 box of Devil’s food or Swiss Cake Mix
1/3 cup of evaporated milk (1 small can is 2/3 cup and this is exactly enough for this recipe)
1 1/2 sticks of butter or margarine (I use butter)
Mix together Will be like cookie dough texture.
Press about 2/3 of this mixture in a 9X12 dish. Bake at 375 degrees for 6 to 7 minutes. Cool 15 minutes or so will be enough.
1 bag of Carmel’s, unwrapped
1/3 cup of evaporated milk
Melt in microwave until Carmel’s melt and stir until blended together. Pour over cooled brownie mixture.
12 ounces of chocolate chips
1 cup chopped pecans
Sprinkle desired amount over the Carmel mixture. I use approximately 1 1/2 cups of the pecans.
Spoon remaining brownie mixture randomly over pecans and chocolate chips. It will not be a solid covering when you spread this remainder over the rest. But will bake somewhat together.
Bake at 350 for 18-20 minutes. Do not over bake! It will look like it is still doughy when you take out of the oven.
Preparation
CARMEL BROWNIES
1 box of Devil’s food or Swiss Cake Mix 1/3 cup of evaporated milk (1 small can is 2/3 cup and this is exactly enough for this recipe) 1 1/2 sticks of butter or margarine (I use butter) Mix together Will be like cookie dough texture.
Press about 2/3 of this mixture in a 9X12 dish. Bake at 375 degrees for 6 to 7 minutes. Cool 15 minutes or so will be enough.
1 bag of Carmel’s, unwrapped 1/3 cup of evaporated milk Melt in microwave until Carmel’s melt and stir until blended together. Pour over cooled brownie mixture.
12 ounces of chocolate chips 1 cup chopped pecans Sprinkle desired amount over the Carmel mixture. I use approximately 1 1/2 cups of the pecans. Spoon remaining brownie mixture randomly over pecans and chocolate chips. It will not be a solid covering when you spread this remainder over the rest. But will bake somewhat together.
Bake at 350 for 18-20 minutes. Do not over bake! It will look like it is still doughy when you take out of the oven.
