Tin Roof Caramel Brownies

I love my PEO sisters and we like to do social things together.  One of these events is a cooking school demonstration at our local Dierberg's grocery store.  Dierberg's had beautiful cooking classrooms and offer a huge variety of classes, many with local celebrity chefs.  So much fun!

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

by Dierbergs Cooking School
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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Terri Steffes
Terri Steffes

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