This week I was notified that I had been given an outstanding professor award from the disabled student services department and that I had missed the ceremony. To say I felt like the most reprehensive person to walk the earth is an understatement. In addiditon to apologizing a hundred times, which they were exceptionally kind about, I hoped the situtaion might be made a little better with a batch of brownies. We learned about these caramel brownies around ten years ago now from a math teacher I worked with when I was a high school instructional aide and they are easily a top five favorite family recipe around here.
Caramel Brownies
14 ounce bag of individually wrapped caramels
2/3 cup of half & half – divided in half
Package of German Chocolate cake mix
½ cup of butter, melted
6 ounce bag of chocolate chips
Set oven to 350 degrees, melt caramels and 1/3 cup of half & half until smooth (it is not neccesary to stir constantly). Mix remaining half & half (1/3 cup), melted butter & cake mix with electric beater. Divide mix (it’s really thick) into 2 parts, spread ½ in 9x13 pan sprayed with non-stick cooking spray. Bake for 6 to 7 minutes. Take pan out of the oven, top with chocolate chips, then caramel mixture, and then rest of thick batter (batter best if dropped on in pieces since it’s too thick to spread without mixing everything up). Return the pan to the oven to bake for another 20-25 minutes (closer to 25) and make sure to cool completely.
