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1
Preheat oven to 350 degrees.
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2
Grease a 13 X 9-inch cake pan with Pam.
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3
In a medium-sized bowl, using an electric mixer, mix together caramel topping (heating remains of jar, partially covered in plastic wrap, 20-25 seconds in microwave to extract all topping), 1/4 cup flour, and 1/3 cup of the evaporated milk.
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4
In a larger bowl, using an electric mixer, beat cake mix (+ 3 tablespoons flour, high altitude only), remaining 1/3 cup evaporated milk mixed with chocolate extract (optional), and melted butter until well mixed...about 1 minute. Mix in walnuts with a wooden spoon.
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5
Flatten surface and divide cake mix in half with a spatula. Press half of it into bottom of prepared pan. (It's easy to handle, not sticky). Bake 15 minutes (about 18 minutes high altitude) or until set.
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6
Remove from oven and pour caramel mixture over baked layer. Sprinkle evenly with chocolate chips. Evenly distribute remaining cake mixture in small chunks over the top.
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7
Return to oven and bake 30 minutes (about 32 minutes high altitude) or until top is crusty. Cool to room temperature and cut into squares using a sharp or serrated knife. Chill.
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8
NOTE: Immediately after baking, brownies will look underdone and gooey. They will FIRM UP to a nice consistency after they are refrigerated. To chill quickly, place in freezer for awhile.
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9
Cover and refrigerate up to 1 week, or freeze. They're still soft and pliable right out of the freezer. Always serve chilled.
