Here are the girls saying goodbye to the little boy in Missouri last week. You can tell he is really gonna miss them. He wouldn't even take out his Hawaiian roll to hug them goodbye. OH, KIDS!!!
Let's get to the brownie recipe now. It's not as hard as it looks, but it does require a few steps and some unconventional things that you do not normally do. (like make the brownie so thick you can shape them on the counter and using a German Chocolate cake mix, yep! that's how it's done). But, no matter what it tastes GREAT!
Knock You Naked Brownies {from Pioneer Woman}
recipe found at The Pioneer Woman
1 cup finely chopped pecans
1/3 cup evaporated milk
1/2 cup evaporated milk (additional)
1/2 cup butter, melted
60 whole caramels, unwrapped (of other kind of caramel)
1/3 cup semi-sweet chocolate chips
1/4 cup 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. (I like to melt in the microwave, as long as you can do it without burning). 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 additional 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.
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. (I like to melt in the microwave, as long as you can do it without burning). 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 additional 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.
