WHERE'S THE KITCHEN SINK BROWNIES
Steps:
- In a small saucepan melt the caramels and the 1/2 C evaporated milk over med-low heat until creamy Combine the 1/3 C evaporated milk, melted margarine and the box of German Chocolate Cake Mix. Mix until it is combined and the mixture has thickened. Spread ½ of the mixture on a greased 9 X 13 pan. Flatten it out with a big spatula. Cook this for 10 minutes at 350. Spread the other half between 2 sheets of parchment or wax paper and roll out until it is the general shape of the 9 X 13 pan. Take the top layer off and allow the mixture to breath. When the mixture comes out of the oven, sprinkle with the chips, nuts and marshmallows and pour the now melted caramel mixture over top. Let this sit in the refrigerator until it is cool. About 1 hour. Take out of the refrigerator and put the other half on, pushing down the corners and sides Bake at 350 for another 22 minutes. Refrigerate to allow the brownies to set up. Overnight is best, but 3-4 hours should do it. When you go to cut the brownies you should try and lift up the corners as much as possible (I use a spoon so I don't scratch the pan) and then flip the pan over and bang on the bottom to release it. These should be eaten cold due to the caramel. They won't last long once there out. You can use any cake mix and combination of chips that you like. I have tried yellow and white cake mixes with almonds and white chocolate chips and they taste great also. Enjoy.
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