Grandma Pat'S Caramel-Fudge Brownies

1. 1

   Preheat oven to 350 degrees.

2. 2

   Grease a 13 X 9-inch cake pan with Pam.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 9

   Cover and refrigerate up to 1 week, or freeze. They're still soft and pliable right out of the freezer. Always serve chilled.

* Per serving · 4 servings · Values may vary.