Amazing Brownies

pioneer woman cooksThese chocolate-caramel brownies come from Ree Drummond’s new book The Pioneer Woman Cooks: Food From My Frontier.  I’ve tried a couple of different, yet similar recipes, and so far this is my favorite.  Check out the book for set-by-step photographic instructions.

Ingredients

  • 1/3 cup plus 1/2 cup evaporated milk
  • One 18.5 oz box German chocolate cake mix
  • 1/2 cup (1 stick) butter, melted
  • 1 cup finely chopped pecans
  • 60 caramels
  • 1/3 cup semisweet chocolate chips
  • 1/4 cup powdered sugar, sifted

Instructions

  • Preheat the oven to 350°F.  Grease and flour a 9 x 9 inch baking pan.
  • Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix.
  • Add the melted butter.
  • Add the chopped pecans.  (I skipped this step, though I do have visions of later stirring chopped peanuts into the caramel for a Snickers-like experience.)
  • Mix the ingredients together.
  • Divide the dough in half down the middle.
  • Press one half of the dough into the bottom of the pan to make the first brownie layer.
  • Bake for 8-10 minutes, or until set, then remove it from the oven and set aside.
  • While the brownie layer is baking, in a double boiler, combine the caramels and 1/2 cup evaporated milk.
  • Stir occasionally until the caramels are totally melted and the mixture is smooth.
  • Pour the caramel mixture over the first baked layer, spreading it so that it’s evenly distributed.
  • Sprinkle the chocolate chips all over the top.
  • On a clean surface or sheet of wax paper, press the remaining brownie dough into a square shape slightly smaller than the baking pan.  (I thought this was the hardest step.)
  • Carefully set it on top of the chocolate chips. (OK, this was actually the hardest step!)
  • Bake for 20-25 minutes.  Remove the pan from the oven and let the brownies cool to room temperature.  Cover the pan and refrigerate the brownies for several hours to allow them to set.
  • When you’re ready to serve them, sprinkle them generously with the powdered sugar and cut them into large rectangles before removing them from the pan.

 

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