This class was a demonstration by one of our favorite instructors, Sally Bruns. Sally has worked for Dierberg's for many years and is a sister of ours, too. That makes it all the more fun!
The whole menu consisted of Potato, Corn and Bacon Chowder and a Mixed Greens Salad with Pears, Feta and Sugared Nuts, plus homemade bread. I'm featuring this dessert, though, because it features one of my favorite convenience products: a cake mix!
The brownie is dense, with sweet caramel and salty peanuts for contrast. Served with ice cream, this is a wonderfully decadent treat that is easy to make and easy on the bank.
Tin Roof Caramel Brownies
Prep Time: 12 minutes
Cook Time: 40 minutes
Ingredients (serves 36)
- 1 chocolate cake mix (dark or devil's food is best)
- 1/2 c butter, melted
- 1/3 c milk
- 1/2 c prepared caramel ice cream topping
- 1 c chocolate chips
- 1 c dry roasted peanuts
In a large bowl, combine cake mix with butter and milk. Spread 2/3 of the batter into a 9 by 13 baking pan that has been lined with non stick foil. Wet fingers and spread to all corners of the pan. The layer will be thin. Bake in a 350 oven for 20 minutes. Cool 5 minutes. Pour caramel over the top, sprinkle on chocolate chips and peanuts. Spoon remaining batter in tablespoonsful over the top. Bake 20-25 minutes or until edges are set. Cool completely. Life out of pan onto cutting board. Cool more if the brownies are warm. Cut into bars. Makes 36 brownies.
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