Basement Brownies

Indulge in these gooey, chocolatey Basement Brownies, featuring rich caramels for a delightful surprise in every bite!

Prep Time15

Cook Time35

Total Time50

Servings: 12 servings

Preheat your oven to 350°F (175°C).
Grease your 9x13-inch baking pan with cooking spray or line it with parchment paper.
In a large mixing bowl, combine the German chocolate cake mix, melted butter, and 1/2 cup of evaporated milk. Whisk until well combined.
Pour half of the brownie batter into the prepared baking pan and spread it evenly.
In a small saucepan over low heat, combine the unwrapped caramels and the remaining 1/2 cup of evaporated milk. Stir until melted and smooth.
Sprinkle the semi-sweet chocolate chips over the brownie batter in the pan. Pour the melted caramel mixture over the chocolate chips.
Spoon the remaining brownie batter over the caramel layer, allowing some caramel to show through.
Bake for 30-35 minutes, or until a toothpick inserted comes out mostly clean.
Allow the brownies to cool in the pan for at least 20 minutes before transferring to a wire rack to cool completely. Cut into squares and serve.

Store brownies in an airtight container at room temperature for up to 5 days.
For longer storage, wrap individual brownies in plastic wrap and freeze for up to 3 months.
Let brownies cool completely before cutting for neat edges.