I found this recipe at thepioneerwoman.com and immediately jumped in the mom mini van and drove to food city bought all the ingredients and made them.
You should do the exact same thing after you read this recipe. Get out your shopping list, find your keys that your children have hidden from you, and hope to goodness you haven't lost your debit card....o wait maybe those are just my issues when attempting to leave the house.
This kicks the boxed brownie mix butt all over food kingdom. Kiss the boxed version of brownies goodbye, you shall no longer need them ever ever again.
The first time I tasted these brownies I fell into the kitchen floor and moaned. Then called in the armed forces to get me up...big girls fall hard.
The next morning I caught Ethan sitting on top of the counter with a fork eating the browning straight out of the pan. I didn't yell at him, I just grabbed another fork and joined in on the fun. Total mother son bonding moment.
So here you go! The worlds best brownie recipe you will ever in your life encounter.
Ingredients
- 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines) (these do NOT have a boxed cake mix taste. I promise!)
- 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 (I used milk choc chips and only used 1/4 of a cup)
- ¼ cups Powdered Sugar
Preparation Instructions
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. (Almost like cookie dough)
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.
-Go here if you would like the step by step instructions
http://thepioneerwoman.com/cooking/2011/05/knock-you-naked-brownies/
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. (Almost like cookie dough)
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.
-Go here if you would like the step by step instructions
http://thepioneerwoman.com/cooking/2011/05/knock-you-naked-brownies/
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