Thursday, November 12, 2009

This one's for you Jody!

I literally haven't made these brownies for over 13 years. I came across it as I was cleaning out some of my old recipes. I was immediately flooded with memories. My old mission companion Jody Parker taught me how to make these brownies, and I can't even begin to explain or put into words the memories that come with them. They say that "smell" is the sense most closely linked to memory, but I'm sure that "taste" would give "smell" a run for it's money.

Anyway, these brownies are rich and delicious! The combination of rich chocolate with gooey caramel will bring any chocoholic to their knee's. Needless to say, the chocoholic in our house aka..hubby.. was very very happy.

(Recipe from Jody Parker Hannant)

2/3 C. evaporate milk, divided
½ C. melted butter
1 chocolate cake mix
1 C. chocolate chips
14 oz. camels (about 50)

1. In a medium saucepan, melt the camels with 1/3 cup evaporated milk on low heat.
2. Preheat the oven to 350 and grease 9 x 13 pan.
3. In a mixing bowl, combine the cake mix with 1/3 cup evaporated milk, ½ cup melted butter.
4. Spread half the batter on the bottom of the pan. Press to all corners and bake for 8 minutes.
5. Remove from the oven and sprinkle the chocolate chips on the cooked part.
6. Pour the melted caramels on top of the chocolate chips. Spread even to corners.
7. Press the remainder of the batter into several flat “pancake” size discs and place randomly on top.
8. Bake at 350 for 20 minutes.
9. Allow to cool for about 30 minutes before serving.

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Chellese said...

Those look yum.

Corn said...

Those brownies look like sheer heaven...

Barbara Bakes said...

These look fabulous! I love chocolate and caramel!

Jody said...

You are so right about the memories. I am thinking of making them today. :) Thanks for thinking of me.

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