Friday, July 29, 2011

Knock You Naked Brownies {Recipe}

One of my new goals is to try a new recipe every week. Let's face it, desserts are so much more fun to make and ENJOY! So, this week I visited The Pioneer Woman, Ree Drummond's website/blog and found this lovely and enticing recipe.

The picture can't do this brownie justice. This brownie is gooey goodness and pure trouble.

Knock You Naked Brownies

1 box of German Chocolate Cake Mix
1 cup Chopped Pecans
1/3 cup Evaporated Milk
1/2 cup Evaporated Milk {additional}
1/2 cup Butter, Melted
60 Caramels
1/3 cup Semi-Sweet Chocolate Chips
1/4 cup Powdered Sugar
Preheat oven to 350 degrees.
Mix together cake mix, chopped pecans, 1/3 cup evaporated milk and melted butter.
The batter will be very thick.

Press half of the batter into a 9"x9" square baking pan.
{I didn't have a 9"x9" so I used my 8"x8" and it worked fine.}
Bake for 8-10 minutes.

Meanwhile, unwrap your caramel. In a sauce pan on low to medium low heat melt the caramel and
1/2 cup evaporated milk until they are melted and combined.
{The original recipe said to use a double boiler or a heatproof bowl set over a saucepan of bowling water. If you melt the caramel over low heat and keep stirring it I found that you can just use a saucepan.}

Pour the caramel over the baked brownie.

Sprinkle with chocolate chips.

Top with the remaining batter.
Since the batter is so thick I found it easiest to just drop small spoonfuls of the batter on top of the caramel. Then I used my spatula to spread it a little {your hands would work as well}. As you can see the top layer is far from perfect looking but remember you will make it pretty later by adding lots of powdered sugar.

Bake for 20-25 minutes.

Remove from oven and allow to cool, then cover and refrigerate for several hours.

Generously sift powdered sugar over the surface of the brownies. Cut and ENJOY! 

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