Caramel Chocolate Brownies

Out of all of the desserts I make, this one is by far the most requested at our family get togethers. Many thanks to Jason's high school friend (girlfriend?) who gave me this recipe. My mother in law asked for this for dessert for our Mother's Day dinner, and of course I complied! Without further ado, here it is.

Caramel Chocolate Brownies

1 chocolate cake mix (dry)
1 can evaporated milk, divided
1 c. butter or margarine, melted
14 oz. caramels
12 oz. bag of semisweet chocolate chips

Mix dry cake mix, melted butter, and 2/3 c. of evaporated milk together. Spread half of the mixture into an ungreased 9x13 pan. Bake at 350 for about 8-10 minutes, or until set.

While that's baking, melt caramels in a saucepan with 2/3 c. evaporated milk over medium heat, stirring constantly. When melted, immediately remove from heat.

Pull pan out of oven, and pour bag of chocolate chips over the brownie layer. Put back in oven for a minute or two, just until the chocolate is melted. Remove from oven and spread the chocolate chips smooth with a knife.

Pour caramel mixture slowly and gently over the top.

On top of that, add the remaining brownie batter. I find it works best if I put little globs all over the top, then smooth them together. I then use a silicone scraper to kind of gently spread the blobs together
Bake at 350 for about 15-20 minutes or until set. Kind of wiggle the pan in the oven. If it really jiggles, it needs more cooking time.

Here's a picture of the globs of the cake mix batter on top of the caramel mixture:Here's the raw batter once all layers are in place:The baked brownies: