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Place half the cake mix along with the nuts, 2/3 cup evaporated milk, and melted butter in a large bowl. Blend with electric mixer on medium speed for 1–2 minutes, until all dry ingredients are moistened and well blended (batter will be thick). Spread half of the batter into prepared pan. Bake for 10 minutes.

Meanwhile heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle chocolate chips over partially baked brownie; drizzle with caramel mixture. Drop remaining batter by heaping spoonfuls over caramel mixture.

Bake for 24–27 minutes or until center is set and firm to the touch. Transfer to wire rack and cool completely. Cut into bars.

MAKES 24 LARGE OR 36 SMALL BARS.

Variations:

SNICKERY-GOOD BROWNIES: Prepare as directed above but eliminate the caramel filling (the 35 caramels and the remaining 1/3 cup evaporated milk) and chocolate chips. Instead, sprinkle the partially baked crust with 6 coarsely chopped caramel nougat chocolate bars (e.g., Snickers); drop remaining batter by heaping spoonfuls over chocolate bars. Continue baking as directed above.

PEANUT-BUTTERSCOTCH LAYERED BROWNIES: Prepare as directed above but eliminate the caramel filling (the 35 caramels and the remaining 1/3 cup evaporated milk) and chocolate chips. Instead, melt 1 1/3 cups butterscotch baking chips with ½ cup creamy peanut butter in a saucepan set over low heat. Spoon and spread mixture over the partially baked crust; drop remaining batter by heaping spoonfuls over butterscotch layer. Continue baking as directed above.

CHOCOLATE-CHIP COOKIE BULL’S-EYE BROWNIES

If you’re one of those home cooks who is always looking for the “next new thing,” place your bookmark here. What’s more, these brownies are simple to make since the chocolate-chip “bull’s-eyes” are made with refrigerated cookie dough. Whether for a picnic, pitch-in, or your own enjoyment, these chocolate-chip-cookie-bolstered brownies are both excitingly modern and reassuringly conventional.

1 (19.5- to 19.8-ounce) package brownie mix

½ cup vegetable oil

¼ cup water

3 large eggs

1 cup semisweet chocolate chips

1 (16.5-ounce) package refrigerated chocolate-chip cookie dough

28 chocolate “kiss” or white chocolate striped “hugs” candies, unwrapped

Preheat oven to 350°F (325°F for dark-coated metal pan). Position a rack in the lower third of the oven. Spray the bottom only of a 13 x 9-inch baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Combine the brownie mix, oil, water, and eggs in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in chocolate chips. Spread batter into prepared pan.

Cut cookie dough in half, then in half again (for 4 equal pieces). Cut each quarter of dough into 7 pieces. Roll each piece into a ball, then flatten slightly. Evenly space pieces atop brownie layer in rows (4 across, 7 down).

Bake for 28–30 minutes or until just set. Remove from oven and immediately press a chocolate kiss into each cookie mound. Transfer to a wire rack and cool completely. Cut into squares with one “bull’s-eye” in the center of each brownie.

MAKES 28 LARGE BROWNIES.

CHOCOLATE-CHIP COOKIE DOUGH BROWNIES

These cookie dough–filled brownies effortlessly pass the “devour in the middle of the night” test. Be careful not to overbake—the cookie dough should maintain a slight ooey-gooey quality when the brownies are done.

1 (19.5-ounce) package brownie mix

2 large eggs

¼ cup water

½ cup vegetable oil

1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough, well chilled

1 recipe Dark Chocolate Frosting, see page 367, optional

Preheat oven to 350°F. Spray a 13 x 9-inch pan with nonstick cooking spray or line with foil.

Combine brownie mix, eggs, water, and oil in a medium mixing bowl with a wooden spoon until well blended. Spread batter into the prepared pan.

Break up the cookie dough into walnut-size pieces; drop evenly onto brownie batter,