Killer Brownies
1 box (18.25 ounces) Betty Crocker Super Moist German Chocolate Cake Mix
12 tablespoons butter, melted
3 tablespoons cream
3/4 cup walnut pieces
2/3 cup caramel ice cream topping
2/3 cup Callebaut semisweet chocolate chips
Powdered sugar
Heat oven to 350 degrees. By hand or with a mixer, mix dry cake mix and
butter. Beat in cream. Stir in walnuts by hand. Spread half of the dough
in the bottom of a lightly buttered and floured, 9-inch-square baking pan.
Bake 5 minutes. Remove from oven and bang on counter to make brownies
fall. Bake 3 to 4 minutes longer. Remove from oven and cool to room
temperature. Refrigerate until cold. Spread caramel topping over brownie
layer. Sprinkle with chocolate chips. Freeze until firm. Crumble
remaining dough and scatter evenly over caramel layer. Bake at 350 degrees
for about 20 to 25 minutes, until top is dry. Cool completely, then
refrigerate until firm. Cut into squares and dust with powdered sugar.
Store in refrigerator or freeze. Bring to room temperature to serve.
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