Two-Tone Cake Mix Brownies

Ingredients

• 1 package chocolate cake mix (regular size)
• 3/4 cup butter, melted
• 1 can (5 ounces) evaporated milk, divided
• 1 package (11 ounces) Kraft caramel bits
• 1 cup semisweet chocolate chips
• 1 package yellow cake mix (regular size)
• 1 large egg, room temperature
• 1/2 cup plus 1 tablespoon butter, softened, divided
• 1 can (14 ounces) sweetened condensed milk
• 1 package (11-1/2 ounces) milk chocolate chips

Directions

• 1.Preheat oven to 350°. Line a 13×9-in. baking pan with parchment; grease paper. In a large bowl, beat chocolate cake mix, melted butter and 1/3 cup evaporated milk until blended; batter will be thick. Reserve 1/4 cup batter for topping. Spread remaining batter into prepared pan.
• Bake 6 minutes.
• Meanwhile, in a microwave, melt caramel bits and remaining 1/3 cup evaporated milk; stir until smooth. Sprinkle hot chocolate crust with semisweet chips; pour caramel mixture over top. Set aside.
• In another large bowl, beat yellow cake mix, egg and 1/2 cup softened butter until combined; batter will be thick. Reserve half for topping. Crumble remaining mixture over caramel layer.
• Bake 6 minutes.
• In a microwave, melt sweetened condensed milk, milk chocolate chips and the remaining 1 tablespoon softened butter; stir until smooth. Pour over yellow cake layer. Sprinkle with reserved yellow and chocolate cake batters.
• Bake until top is golden brown, 20-25 minutes.
• Cool completely on a wire rack.
• Store in an airtight container.

ORIGINAL