“Knock You Naked” Brownies. Ok, a few notes on this recipe.
1. I didn’t come up with the name. That’s The Pioneer Woman’s doing.
2. If it were up to me, I would just call these brownies, “the best darn brownies in the world.”
3. Layers of chocolate brownies, melted caramel, chocolate chips, and then MORE chocolate brownies. Seriously?!
4. The song that comes to mind while eating this brownie is, “Tell Me Something Good” by Chaka Khan. ”Tell me something good. Tell me that you like it…YEAH.”
You might be saying, “Jamie, why did you cut those brownies so small?” Well, there’s a little thing called modesty people! These brownies are so rich you might not be able to consume more than a couple of bites.
I like what I just did there. I made you think I’m a conservative chocolate consumer. But I’m SO not. Here’s a little trick I’ve learned from years of eating chocolate… cut the dessert smaller so you are totally justified in taking seconds. Because, you WILL take seconds.
|“Knock You Naked” Brownies|
- 1/3 c. plus 1/2 c. evaporated milk
- 1 18.5 oz. box chocolate cake mix
- 1/2 c. (1 stick) butter, melted
- 1 c. finely chopped pecans (optional)
- 60 caramels, unwrapped
- 1/3 c. semisweet chocolate chips
- 1/4 c. powdered sugar, sifted
- Preheat oven to 350. Grease and flour a 9×9 baking pan.
- Pour the cake mix, 1/3 c. evaporated milk and melted butter in a bowl and mix well. (If adding pecans, do so at this time). The batter will be thick. Divide the dough in half down the middle.
- Press half the dough into the bottom of the pan to make the first layer. Bake for 8-10 minutes or until set. Remove from oven and set aside.
- While the brownie layer #1 is cooking, in a double boiler, combine caramels and 1/2 c. evaporated milk and melt over simmering water, stirring occasionally until very smooth.
- Pour caramel over the top of the first cooked brownie layer. Sprinkle evenly with chocolate chips.
- On a sheet of wax paper, turn out the remaining brownie dough. Shape into a square that is slightly smaller than the baking pan.
- Carefully set that layer on top of the chocolate chips. (I just quickly flipped mine onto the top.)
- Bake it for 20-25 minutes. Remove from the oven and let cool to room temperature. Before serving, sprinkle with powdered sugar.
Recipe Source: The Pioneer Woman Cooks Cookbook