Preheat the oven to 350. Grease and flour a 9x9 pan.
In a bowl mix together 1/3 cup evaporated milk, 1 box of German chocolate cake mix, 1 stick of butter (melted), and 1 cup of finely chopped pecans.
Mix the ingredients together until it is very thick. Divide the batter in half and press 1 of the halves into the floured pan. Bake for 8-10 minutes.
While the batter is baking, melt an 11oz bag of caramels with a 1/2 cup evaporated milk in a double boiler, stirring consistently until smooth. Pour the melted caramel over the baked half of the brownies.
Sprinkle a 1/3 cup semisweet chocolate chips over the caramel layer. I will be honest with you, I added way more than 1/3 of a cup!
On some wax paper, press out the second half of the batter into a square. The square should be a little bit smaller than your pan so it fits perfectly on top of your baked half. Use the wax paper to flip the brownie goo on top of the caramel and chocolate layer.
Place the pan back in the oven for 20-25 minutes. Once the brownies are at room temperature sprinkle them (generously) with powdered sugar.
So what do you think? They look pretty tasty, don’t they? Phil and I decided that these had more of a cakey consistency rather than a fudgy chocolate flavor. Pretty good, if you ask us :-)
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