I’m not usually one to use box mix anything, not because I think I’m “too good” for them, but because I find immense satisfaction in making it myself. I was looking for something delicious to make for one of my favorite co-workers “retirement” (okay, she isn’t really retired as much as just moving on to better things in life) when I ran across these. I was SO conflicted because they looked amazing, but they include using a boxed cake mix (though, not made according to the box) AND premade caramels?! Gasp!
But, this recipes saving grace was that it came from The Pioneer Woman, and in my world, what she says, goes. Period. So I made them. And man I wish I hadn’t, they are dangerously easy and addictive. One of my coworkers even told me they changed her life, I believe it. The only downside, make sure you read the directions, because these babies need to chill out in the fridge for a few hours (or overnight) to set up that great caramel layer. That’s okay though, it gives you enough time to make some homemade ice cream (or go buy some), because that’s the only way to make these even better. Enjoy! *No clothes were lost during the consumption of these brownies 🙂
Knock You Naked Brownies (Print Me)
2 box (15.25 oz each) German Chocolate Cake Mix
2 cups pecans, finely chopped
1 ⅔ cups evaporated milk, separated
1 cup butter, melted
~100 whole caramels, unwrapped
⅔ cup semi-sweet chocolate chips
Preheat your oven to 350º. In a large bowl, mix together the cake mixes, chopped pecans, 2/3 cup evaporated milk, and melted butter. Stir together until totally combined (mixture will be very thick).
Press half the mixture into a well-greased 9×13 inch square baking pan. Bake for 8 to 10 minutes, remove pan from oven and set aside.
Meanwhile, in a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with remaining cup evaporated milk. When melted and combined, pour over brownie base then sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface and use your hands to press it into large sections. Place the sections on top of the caramel as evenly and completely as you can.
Bake for 20 to 25 minutes then allow to cool to room temperature. Cover and refrigerate for several hours or overnight. When ready to serve, generously sift powdered sugar over the top of the brownies. Cut and carefully remove from pan.
Source: The Pioneer Woman