Black & Yellow Caramel Brownies

These delicious brownies were made by Staci Perry Mergenthal for our collaboration cooking class with the Brookings Arts Council. They are decadent, filled with caramel, and super chocolatey. Learn more about these brownies and visit Staci’s blog here.

Black & Yellow Caramel Brownies

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• Author: Staci Perry Mergenthal
• Prep Time: 45
• Cook Time: 30
• Total Time: 1 hour 15 minutes
• Yield: 9x13 pan 1x

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Description

Something different, lots of chocolate, decadent and filled with caramel.

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Ingredients

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• 1 package (approximately 15.25 ounce) dry chocolate cake mix, any flavor – milk chocolate, chocolate fudge, german chocolate, etc.
• 10 tablespoons unsalted butter, melted
• 5-ounce can evaporated milk, divided into two portions 1/3 cup each
• 1 cup semi-sweet chocolate chips
• 1 bag individually wrapped caramels (about 50 caramels)
• 1 package (approximately 15.25 ounce) dry yellow cake mix
• 1 large egg
• 1 stick (8 tablespoons) unsalted butter, very soft
• 12-ounce package milk chocolate chips
• 14-ounce can sweetened condensed milk
• 1 tablespoon butter

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Instructions

1. Heat oven to 350 degrees. Line 9×13 pan with parchment paper. Or grease the pan very lightly.
2. Stir together chocolate cake mix, 1/3 cup evaporated milk, 10 tablespoons melted butter.
3. Reserve approximately 1/4 cup of chocolate batter. Spread the rest in the pan and bake for 6 minutes. Remove from oven.
4. Scatter 1 cup semi-sweet chocolate chips onto hot chocolate batter.
5. Unwrap and melt caramels over low heat (stove top or microwave) with 1/3 cup evaporated milk until creamy. Pour caramel over chocolate chips.
6. Stir together yellow cake mix, 1 egg, and 1 stick very soft butter. Set half the yellow dough aside.
7. Using half of the yellow dough, roll and flatten small portions in your hand. Lay flat pieces on the caramel.
8. Bake 6 minutes. Remove from oven.
9. In a medium saucepan or in the microwave, melt milk chocolate chips, 1 tablespoon butter, and sweetened condensed milk together until smooth. Pour chocolate over yellow cake pieces.
10. Flatten remaining yellow cake dough into pieces and lay onto milk chocolate. (It won’t cover the whole pan.) Flatten remaining chocolate cake dough into pieces and sprinkle in places not covered by yellow dough.
11. Using a small spreader or knife, gently spread doughs but leaving messy, marbled bumps.
12. Bake 30 minutes or just until yellow parts start to turn golden. Remove from oven. Cut into squares once completely cooled. Store in airtight container.

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