Page 407 - Chocolate Cake Doctor

C O O K I E S , B A R S , A N D B R O W N I E S 389

4. Place the caramels in a medium-size brownies should still be a little soft in
1
saucepan with the remaining ⁄3 cup evap- the center. Remove the pan from the oven
orated milk. Stir and cook over medium- and place it on a wire rack to cool com-
low heat until the caramels melt and the pletely, 30 minutes.
mixture is smooth and thick, 4 to 5 min-
6. Slice and serve the brownies. To make
utes. Remove the pan from the heat and
slicing easier, chill the brownies for 1 hour
pour the hot caramel mixture over the
first.
cake layer. Scatter the chocolate chips
evenly on top. Dollop teaspoonfuls of the Store these brownies, covered with
remaining cake batter at random over plastic wrap or aluminum foil, at room
the chocolate chips. Scatter the nuts on temperature for up to 3 days or in the
top of the batter, if desired. Place the pan refrigerator for up to 1 week. Or freeze
in the oven. them, wrapped in foil, for up to 6 months.
Thaw the brownies overnight on the counter
5. Bake until the batter on top lightly
before serving.
browns and a crust forms around the
edges of the pan, 22 to 24 minutes. The