Ruth’s Brownies

It is amazing what you find when you clean out old Filofaxes. I wondered where this recipe had gotten to. This is an amazingly gooey brownie recipe that's too good not to share. I'm sure some of my other former colleaques will appreciate me posting it as a reminder.

This is courtesy of the much-missed Ruth, who left us New Yorkers to go home to Newcastle-on-Tyne. Her Yorkshire Puddings are another culinary memory highlight. Another treat? Her very own Harry and Fred -- not named for the Harry Potter fame, but just as cute.

Ruth's Brownies

1 Box German chocolate cake mix
(NOTE: Has to be German chocolate. Regular chocolate cake mix does not work)
2/3 cup evaporated milk
1 stick of butter (soft to melted)
1 bag of individually wrapped caramels (about 40)
8 oz. bag semi-sweet chocolate chips

NOTE: Do NOT mix cake mix according to the box directions.
Add 1/3 cup of the milk and butter to the dry cake mix and blend until smooth
If the batter is too dry, you can add a little more milk.

Add half of the cake mixture into the bottom of a greased 9x13* baking pan. Bake at 350 degrees for 10-15 minutes. Leave this bottom layer slightly under-done, as you will bake it again. If you are using a non-stick pan, you don’t need to grease the pan.

Unwrap the caramels.
In a small saucepan, melt the caramels and the other 1/3 cup of the milk over medium heat until smooth. Pour the melted caramel over the cooked brownie layer. Sprinkle on the chocolate chips, and spoon the remaining brownie batter on top. (Don’t try and spread the mix, just drop it on top.)

Bake at 350 degrees for another 10-15 minutes. (Cooking times may vary by stove, but top should be firm to touch).

Serve warm for a sugar shock.

* I used a 8x8 square pan.