Salted Caramel Brownies

Cake mixes are cheap and convenient, but not all that tasty, right? This recipe is a good way to use a cake mix. I wish the picture did a better job showing just how amazingly gooey that middle layer of caramel is, and the salt in it adds just the right zing to make the flavors more complex.

Adapted from this and this recipe by The Pioneer Woman

1 box chocolate cake mix

1 c. chocolate chips

1/3 c. half and half

1/2 c. unsalted butter, melted

1/2 c. half and half

2 c. sugar

1/2 c. water

1/4 c. unsalted butter, cut into pieces

2 tsp. salt

Combine cake mix, chocolate chips, 1/3 c. half and half, and 1/2 c. melted butter in a mixing bowl. Press half the mixture into a greased square baking pan and bake for 8 to 10 minutes at 350.

Warm 1/2 c. half and half in a small saucepan. In a seperate tall saucepan, dump water and sugar but do not stir (make sugar evenly distributed in water so it is all wet). Place over medium heat and wait without stirring until mixture turns an amber color, which will likely take around 10 minutes. When it is amber, remove from heat and add warm half and half, 1/4 c. butter, and salt. Stir until mixture is smooth and well combined.

Pour over baked brownie mixture. Press remaining brownie mixture into large, flat pieces and lay them over the caramel to cover the top. Bake at 350 for 20-25 minutes. Cool to room temperature before eating.