Shrinkflation Caramel Brownies - printable recipe

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Caramel Brownies, adjusted for shrinkflation and package downsizing

2 packages German Chocolate cake mix

3/4 cup salted butter, melted

2/3 cup evaporated milk, divided

2 packages Kraft caramel bits

1 cup semisweet chocolate chips

1/2 cup chopped pecans

Preheat oven to 350. (Optional: lightly grease a 13x9-inch pan and line with parchment paper. Otherwise, leave the pan ungreased.)

Use a digital scale to measure 18.25-18.3 ounces of cake mix from two boxes into a bowl. Reserve the remaining dry cake mix for another batch. Stir in melted butter and 1/3 cup evaporated milk. Spread half of the batter evenly into pan and bake 6-8 minutes. 

Meanwhile, measure 14 ounces caramel bits from two packages. Reserve remaining bits for another bake. Place in a saucepan with remaining 1/3 cup evaporated milk, and heat over medium-low until melted and smooth. 

Remove pan from oven. While hot, sprinkle chocolate chips and pecans over the top. Slowly pour melted caramel evenly over the top. 

Spoon remaining batter on top. It will spread while baking, and it's ok to have some caramel showing. Return to oven and bake an additional 15-20 minutes. Let cool before cutting. 

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