Friday, November 9, 2012

Knock You Naked Brownies

Yep you heard that right!

And supposedly that's true.  At least with the 40 people I shared them with.

They said they were the best brownies ever. Like in E.V.E.R. And you have to be careful or your clothes just come flying off when you take a bite (okay they really don't but supposedly it's close and the visual I am getting while I write this is absolutely hilarious....people taking a bite of brownies, clothes flying around the room, people mortified, but what to do with the get the picture--so funny!)

Which is not surprising since they do come from this phenom in the kitchen.  But seriously how could they be the best EVER and be so stinkin' easy?

I have no idea except that this should totally be on your list to make this week and you will be in love for forever.

Knock You Naked Brownies

(click here for printable version)

1 box (18.5 Ounce) German Chocolate cake mix
1 cup pecans, chopped finely (optional)
1/3 cup evaporated milk
1/2 cup evaporated milk (additional)
1/2 cup butter, Melted
60 whole caramels, unwrapped
1/3 cup semi-sweet chocolate chips
1/4 cup powdered sugar (optional)

1. Preheat oven to 350°F.  Grease a 9x9 inch square baking pan.  Set aside.

2. In a large bowl, mix together cake mix, chopped pecans (if using), 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick. Press half the mixture into your prepared pan and bake for 8 to 10 minutes. Remove pan from oven and set aside.

3. 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.

4. Put remaining brownie dough on work surface. Using your hands, 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 (if using--I figured no one needed more sugar :). Cut into small squares and remove carefully from pan.  Devour and enjoy!

Makes: 12 squares

Source: The Pioneer Woman
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