Receta Caramel Brownie Cake
Caramel Brownie Cake
Some of my favorite dessert recipes are the easiest ones in my repertoire. When the boys were young and we were broke, I use to make all kinds of variations of this dessert. I had totally forgotten about it until I saw it again on one of my new favorite food blogs: The Country Cook. You can use up any toppings that you have on hand, the base is just your favorite brownie recipe (or box). So mix it up anyway you like…
Caramel Brownie Cake
Ingredients:
- 1 box Chocolate Fudge Brownie Mix (family size)
- 1/4 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 jar caramel topping-divided
- 1 (8 ounce) tub frozen cool whip-thawed
- 1/2 cup chopped peanuts
- Maraschino cherries
Directions:
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
Combine brownie mix, water, oil and eggs in a large bowl. Spread batter into the baking dish. Bake 28-30 minutes.
When brownies come out of the oven (while still warm) poke holes about 2 inches apart with the handle of a wooden spoon.
Pour about 1/4 cup of the caramel topping into the cool whip container. Pour the rest of it evenly over the browning, spreading it into the holes with the back of a spatula. Place it in the refrigerator to cool and set up.
When it's completely cool spread the cool whip/caramel topping mixture evenly over the top. Sprinkle with the peanuts and top with a Maraschino cherry.