Knock You Naked Brownies
Aug 23, 2013 22:41:30 GMT -5
Post by PurplePuppy on Aug 23, 2013 22:41:30 GMT -5
Knock You Naked Brownies
The Pioneer Woman
makes 36 brownies
Ingredients:
1 box (18.5 oz.) German Chocolate Cake Mix (I use Duncan Hines)
1 cup chopped pecans
1/3 cup evaporated milk
1/2 cup evaporated milk (additional)
1/2 cup butter, melted
60 whole caramels, unwrapped (I use Kraft)
1/3 cup semi-sweet chocolate chips
1/4 cup powdered sugar
Directions:
1. Preheat oven to 350 degrees. Spray a 9x9-inch square baking pan with cooking spray and line with parchment paper so the paper hangs over two sides. Spray the parchment paper with cooking spray.
2. In a large bowl or using a mixer, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until combined. Mixture will be very thick.
3. Press half the mixture into the prepared baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
4. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with the additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Be careful as you pour as the middle of the cake isn't as sturdy and a big splash of hot caramel may break it causing the caramel to sink to the bottom. Sprinkle chocolate chips evenly over the caramel.
5. Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. It's ok if you can't lift the entire square. You can easily top the caramel with pieces of the dough and it will come together as it bakes.
6. Bake for 20 to 25 minutes. Remove from pan by lifting the parchment handles and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into 36 brownies (or less if you want bigger brownies).
The Pioneer Woman
makes 36 brownies
Ingredients:
1 box (18.5 oz.) German Chocolate Cake Mix (I use Duncan Hines)
1 cup chopped pecans
1/3 cup evaporated milk
1/2 cup evaporated milk (additional)
1/2 cup butter, melted
60 whole caramels, unwrapped (I use Kraft)
1/3 cup semi-sweet chocolate chips
1/4 cup powdered sugar
Directions:
1. Preheat oven to 350 degrees. Spray a 9x9-inch square baking pan with cooking spray and line with parchment paper so the paper hangs over two sides. Spray the parchment paper with cooking spray.
2. In a large bowl or using a mixer, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until combined. Mixture will be very thick.
3. Press half the mixture into the prepared baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
4. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with the additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Be careful as you pour as the middle of the cake isn't as sturdy and a big splash of hot caramel may break it causing the caramel to sink to the bottom. Sprinkle chocolate chips evenly over the caramel.
5. Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. It's ok if you can't lift the entire square. You can easily top the caramel with pieces of the dough and it will come together as it bakes.
6. Bake for 20 to 25 minutes. Remove from pan by lifting the parchment handles and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into 36 brownies (or less if you want bigger brownies).
