Sunday, May 22, 2011
Knock You Naked Brownie
Before you get your feathers all ruffled, I DID NOT name these brownies. I don't like to change the name of others recipes so I left it the way that it is. This recipe caught my attention and I have had the ingredients assembled for awhile. So here it is. Call it what you want but it is definately a must try.
The ingredients are pretty basic. Pioneer Woman says the cake mix has to be German Chocolate. I just might try a different kind of chocolate next time I make these.
Mix the cake mix, nuts, melted butter and evaporated milk together. It will be thick. I didn't have enough nuts and didn't want to run to the store so I just added the nuts I had to the second half of the dough for the top.
Press half of the mix into a 9x9 pan that has been greased or sprayed well. Pat the other half out into a square that will fit on top. I think next time I will pat it out on wax paper so it will be easier to move into the pan.
I was a little worried that the caramel was too runny but it actually is perfect. I unwrapped the caramels before I started the brownies and I'm glad that I did. It took me forever to unwrap the things so maybe get those unwrapped and started melting and then put the brownies together.
The recipe calls for 1/3 cup of chocolate chips spread evenly over the caramel. Well as you can see by the photo, that just wasnt't enough from me. Sometimes I just can't help myself and I have to tweek a recipe. I added about double the chocolate chips. Top with the other half of the crust and bake til it's done. Let cool on the counter and then wrap and put into the refrigerator for a few hours.
Well, I ate these brownies and nothing happened, if you know what I mean. My clothes are intact but this recipe did leave me jumping up and down and yelling Yippee!!!! I guess I'm just crazy like that. Try it out and see what happens to you:)
Recipe: Knock You Naked Brownie
• 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
• 1 cup Finely Chopped Pecans
• ⅓ cups Evaporated Milk
• ½ cups Evaporated Milk (additional)
• ½ cups Butter, Melted
• 60 whole Caramels, Unwrapped
• ⅓ cups Semi-Sweet Chocolate Chips
• ¼ cups Powdered Sugar
Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 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 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
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.
Bake for 20 to 25 minutes. Remove from pan 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 either nine or twelve helpings, and carefully remove from the pan.
*Adapted from the standard/classic “Knock You Naked Brownies” recipe. These brownies don’t really knock you naked…but almost