This will surely awaken any dead man…

Actually Written: August 4th 2011

Expect a couple of rotten hands knocking on your door for sure. This was one of the most popular dishes at the party which were so dam
delicious that people were asking for more and more!!!

Caramel oozing out of them at all corners, slightly warmed and pots of chocolate fondue right next to it….awwwwwwwwwwwwwwwwwwwwww

I have never had a Dulce de Leche brownie but from what I
have heard of its ooey-gooey goodness, this is not too far off the mark. New
Mental Note: Make Dulce de Leche Brownies…ASAP

Some tips on this perfectly decadent piece of decadence:

1. Do not cut when hot – I beg you. Your caramel will go everywhere, it’ll will be messy
   and forget those cute little squares you were planning
2. Do not worry that there is no greasing involved. Yes, I know, I felt very apprehensive myself, but truly, a little bit of vegetable-knife-work to get it
   off the edges and a butter knife to prise it off the bottom is all you need. If you still are unsure, there is no issue with lining – but just make sure to do
   it with butter!
3. I decreased the baking time because I wanted a fudgier brownie. By all means, check out Zesty Cook for the original baking times if desired.
4. I lessened the number of nuts to half the amount originally because the batterwas already so thick and the number of nuts was creating difficulties in making
   even layers of brownie-ness
5. Using 430g cake mix was an accident which worked out brilliantly. I bought a 583g
   Betty Crocker cake mix in which the 583g was the mass of the finished cake! But
   the batter was much moist because of it =D

Anyway,
here is my adapted version of a caramel-chocolate brownie which truly is life
changing…

The Brownie To Awaken The Dead

Adapted from Zesty
Cook

Serves: 15-16

Ingredients

• 430g Chocolate Cake Mix – I recommend Betty
  Crocker’s Devil’s Food Cake
• 1/2 cup chopped nuts (optional) – I found one
  cup made the batter way to heavy to handle
• 1 cup evaporated milk
• 114g butter, melted
• 40 Pascal’s Columbine Caramels, unwrapped
• 340g dark chocolate chips

Method

1. Preheat oven to 180 degrees C.
2. Combine cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and melted
   butter (batter will be VERY thick)
3. Spread 1/2 of mixture into an ungreased brownie tin (-cm by -cm) and bake for 10
   minutes
4. Heat caramels and remaining 1/3 cup evaporated milk in a saucepan over low heat.
   Stir constantly until melted and smooth
5. Sprinkle brownie with dark chocolate chips. Pour caramel sauce over chips.
6. Drop remaining batter over caramel in tablespoons everywhere and spread as much as
   possible using a rubber spatula
7. Bake for 15-20 minutes

Cool on wire rack completely
and rewarm slightly (10-15 seconds) in microwave before cutting into squares