To say I have been absent from baking and blogging would be a gross understatement. I took a bit of a break after Christmas when I reached that point when I couldn’t bear to look at another cake, cookie, or other baked good. After that, it’s just proven difficult to get back into the baking habit. Hopefully, I’m back into the swing of things with these chocolate caramel brownies. I know Quinn hopes so.
With this recipe, I am unashamedly easing back into baking. I picked these chocolate caramel brownies primarily because I knew Quinn would love them. It didn’t hurt that they started with a cake mix, though, just to make them a bit simpler. They did prove simple, although I had forgotten how tedious it is to melt caramel. Patience is not my strongest suit. That aside, these chocolate caramel brownies are rather simple to make.
A couple of notes: I used a devil’s food cake mix and pecans to make these brownies. You’re probably all familiar with my ongoing love affair with pecans. I told Quinn I would put in whatever kind of nuts he wanted, and pecans were his choice. I half-expected him to pick his new love, hazelnuts, but I certainly didn’t complain about his choice.
These chocolate caramel brownies are wonderfully rich, due in part to the devil’s food cake mix. A regular chocolate cake mix would certainly work if you wanted to tame these down a bit. I really liked the layers of these bars – brownie, chocolate, caramel, more brownie. They are wonderfully delicious and gooey when they are still a bit warm. Just don’t forget your napkin.