Recipes Made with Cake Mixes
Caramel-Walnut Brownies
Yield: 15 brownies
Ingredients
- 1 (14 ounce) package caramels
- 2/3 cup evaporated milk, divided
- 1 (18.25 ounce) box caramel-flavored cake mix*
- 3/4 cup butter, melted
- 2 teaspoons vanilla extract
- 3/4 teaspoon cinnamon
- 1 1/2 cups walnut halves or pieces
Instructions
- Heat oven to 350 degrees F.
- Unwrap caramels and place in a medium saucepan. Add 1/3 cup evaporated milk; cook over low heat until caramels melt, stirring often. Remove from heat and set aside.
- Combine remaining 1/3 cup milk, cake mix, melted butter, vanilla extract and cinnamon. Stir just until blended.
- Spread half the dough into a lightly greased 9 inch square pan. (Do not use an 8 inch as it will overflow.) Chill remaining dough.
- Bake at 350 degrees F for 10 minutes. Cool in pan on wire rack for 5 minutes.
- Pour caramel mixture over brownie layer in pan. Sprinkle with walnuts.
- Divide remaining half of dough into nine portions. Pat each portion in a 3 inch circle. Place circles over walnuts in pan, overlapping slightly. Dough will spread during baking.
- Bake at 350 degrees F for 25 minutes.
- Cool completely in pan on a wire rack.
- Cover and chill thoroughly before cutting.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.