Caramel Brownies

Preheat oven to 350 degrees.

Melt caramels with half of the evaporated milk over low heat.

Combine the melted butter, remaining evaporated milk and cake mix.

Spread half the batter into an ungreased 13 x 9″ pan. It will be a thin layer. (An offset spatula really helps with this, but you could use the back of a spoon, too.) Bake for 6 to 8 minutes.

Sprinkle the top with the chocolate chips and pecans. Spread melted caramels over the chips and nuts.

Drop remaining cake batter on top. (Do not worry, the batter will not cover the top entirely. The batter will spread a little AND you want little rivers of lava flowing through the top.)

Bake for an additional 15-20 minutes. Let cool on a cooling rack before slicing.

One more tip on these: don’t overbake them. Better to under-bake, in my opinion. Gooey is good here.