Submitted by: Elzina Adams Parry
German Chocolate Brownies
Oh, I love the taste of chocolate, caramel and coconut together and this recipe has the perfect amount of all. This brownie is also lighter than most using cake mix. This is my Grandma Parry's recipe. She was a fantabulous cook! Enjoy!
- 1 german chocolate cake mix (or other chocolate cake mix, as desired)
- 2 Tablespoons flour
- 3/4 cup butter, melted
- 1 cup chopped walnuts (optional)
- 1/3 cup canned milk
- 1 cup shredded coconut (I used unsweetened)
- 1 package semi-sweet chocolate chips
Caramel Filling
- 1 pound caramel candies (approx 31)
- 1/3 cup canned milk
Preheat oven to 350 degrees. Add flour, butter, walnuts and milk to dry cake mix. Mix. Spread 1/2 of this dough mixture into a greased and floured 9X13" pan. Bake for 6 minutes. Make caramel topping while baking.
To make caramel topping
Place unwrapped caramels and milk in top of double boiler and melt until smooth. (I am sure you could do this in the micro, but I still went with the double boiler). Make sure to stir often.
Remove brownies from oven after the 6 minutes. Immediately sprinkle chocolate chips over brownies. Pour caramel topping on top. Sprinkle coconut over caramel. Then, drop remainder of brownie mixture on top and carefully spread over caramel/chocolate mixture. Return to oven and bake for another 15-18 minutes. Enjoy!
