Wednesday, July 20, 2011

Cooking Light [on-line] Supper CLub

We interrupt the regularly scheduled
Cooking LIGHT post to bring you - yes,

Knock You Naked Brownies from The Pioneer Woman

[My tweaks are in red, below.]

We had a little family reunion this weekend and I volunteered to make desserts. So I made the most delicious Banana Pudding [Paula Dean's recipe] because it's Craig's all-time favorite dessert and, since I love chocolate, I decided to try these:

Ingredients

  • 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
  • 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
  • 1/3 cup Semi-Sweet Chocolate Chips
  • 1/4 cup 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.

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.

Mine:

I used a big pan [13x 9 , maybe?] and TWO cake mixes, mixed separately with the butter and evaporated milk [so you'll need twice as much of those ingredients as well.] I also put the pecans in the bottom layer and the chocolate chips in the top layer of cake mixture [not on top of the caramel] - I used the same amount of caramels [well, almost, I used one whole bag, and according to serving size there were 50 in the bag -- I didn't count] and sprinkled a little salt over the top before putting on the second layer of cake mixture. AND - I did not refrigerate.

They sat on the counter [covered] overnight and were served the next day without any oozing of the caramel all over the place. I pre-cut them into smaller squares before putting the sugar on - Next time I will definitely use less [or no] powdered sugar.

Verdict: These are so worth the effort to make.

Hands down - the best brownies we've EVER had.


1 comment:

vanzare auto said...

Oh my God this looks so good and i`m sure that it is delicious too. I think it is not a very difficult recipe so i will give it a try, thanks a lot for sharing.