Butterscotch Caramel Blondies

 Once upon a time, I did not actually bake ridiculous desserts.  Instead, I stuck with the generic chocolate chip cookies or vanilla cupcakes that I would find in my mom's cookbooks.  I mean this in no disrespect to chocolate chip cookies or vanilla cupcakes, but honestly, the chocolate chip cookies or cupcakes you can buy at the grocery store bakery are probably better than the ones you could make by yourself.... just sayin' (though if anyone wants to prove me wrong with tangible baked  I would be happy to consider). As I have matured as a baker, I have decided that making those recipes that you can't find at the counter of every grocery store is what makes baking more exciting and rewarding. The first recipe of this sorts that I ever embarked upon were caramel brownies, at the following link  http://allrecipes.com/recipe/caramel-brownies/.  I distinctly remember the day after a long run in high school that my good friend  and I decided to make this recipe..... we were so excited how good they were that we made them again, and again, and again.  While I only see her once or twice a year now, we still carry on the tradition.  While I think we have both betrayed the other a few times and made the brownies in our own separate lives, I try to keep my caramel brownies making to when I have my partner-in-crime.

             
The one thing about caramel brownies, is that there is some room for variation. While the original recipe calls for german chocolate cake mix, my friend and I definitely did an experiment where we tried three different types of chocolate cake mix at the same time and did a taste test.  The result: milk chocolate cake mix gives the best caramel brownies (it also has about .5 g less fat than the german chocolate cake mix.... so these caramel brownies are basically healthy).  But they were all delicious nonetheless.  As I was thinking about about what type of recipe I wanted to do for my last day of work (I have the best job ever :), I needed some foolproof recipe that could leave me a little room for experimentation.  The result of my brain storm sesh- butterscotch caramel brownies.  SO GOOD.   

Butterscotch Caramel Blondies

1 box french vanilla cake mix

1/3 cup evaporated milk

3/4 cup softened butter

1/4 cup brown sugar

2 tbs maple syrup 

1 package butterscotch chips 

1/4 and 1 tbs evaporated milk 

11 ounces wrapped caramel 

1. Combine cake mix, 1/3 cup evaporated milk, brown sugar, syrup and butter in large bowl 

2.  Spread 2/3 of mix on greased 9 by 13 cake pan (batter will be thin) 

3. Bake for 8-10 minutes at 350 F

4. While it is baking, melt the 11 ounces of wrapped caramel with 1/4 cup and 1 tbs evaporated milk on medium heat. 

5. After 8-10 minutes, take the pan out and pour the melted caramel onto the brownies. 

6.  Spoon the remaining batter on top and sprinkle the butterscotch chips on. 

7. Bake for another 15-18 minutes

8. Let cool and enjoy!