A sticky layer of caramel, flowing over melty chocolate chips, and squished between two layers of German chocolate brownie. Similar recipes have been called knock-you-naked brownies; whatever you name them, Boyfriend Brownies are irresistible. For the center layer, you can purchase store-bought caramels or make your own. I have included ingredients and directions for both.
4tablespoonsunsalted butterat room temperature and cut into chunks
1/4cupevaporated milk(buy the small, 5-ounce can)
If Buying Caramel:
1bagcaramels(14 ounces) unwrapped
1/3cupevaporated milk(buy the big, 14-ounce can)
Preheat oven to 350 degrees. Liberally coat an 8x8 inch (or 9x9 inch) square pan with cooking spray. Line with parchment paper, leaving some paper hanging out over the sides. Coat again with cooking spray.
In a medium bowl, beat together the cake mix, 1/3 cup evaporated milk, and melted butter. Press half of the mixture into the bottom of your prepared pan. Bake for 8 minutes, then remove from oven
To make caramel: Place the granulated sugar in the bottom of a dry, medium-sized sauce pan over medium heat. Heat until the sugar melts, stirring occasionally with a wooden spoon to break up any chunks. Once the sugar has melted (about 5 minutes), remove from heat and stir in the remaining 4 tablespoons butter and kosher salt. Continue to stir, melting as much butter as you can, then add the additional 1/4 cup evaporated milk. Return pan to heat. Cook and stir on high until caramel is bubbly and slightly darker in color, stirring to melt any sugar clumps that have solidified. Be careful not to touch the caramel as it will be very hot. Nice work!
If using store-bought caramels: Place the unwrapped caramels over a double boiler on medium heat. Add remaining 1/3 cup evaporated milk. Stir together gently until caramels are melted.
Once the first layer of the brownie has baked, remove from oven and sprinkle with chocolate chips. Pour the melted caramel over the top.
Break remaining half of the brownie batter strategically over the top of the caramel (it’s ok if some caramel peeks through). Return to oven and bake 25-30 additional minutes, until the top of the brownie looks relatively set.
Let brownies cool in pan to room temperature on a rack, then refrigerate for at least 1 hour. Using parchment paper, lift brownies from pan. Slice and serve.
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