Wowza- now thats a brownie.Â Caramel sandwiched between two layers of chocolatey goey goodness and pecans.Â IÂ foundÂ the title of these browniesÂ to be extremely appropriate for this scrumptious treat. Â And thisÂ recipe just gives me one more reason to loveÂ The Pioneer Woman. Â She has done it again by taking a classic recipe and making itÂ ridiculouslyÂ good!Â
Â In my opinion, this is the perfect brownie. Â Caramel sandwiched between two layers of chocolatey goey goodness.
Adapted by The Pioneer Woman
- 1 box Betty Crocker Super Moist German Chocolate Cake Mix
- 1 c Chopped Pecans
- 1/3 c Evaporated Milk
- 1/2 c Evaporated Milk (additional)
- 1/2 c Butter, Melted
- 60 Â Caramels, Unwrapped
- 1/3 c Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 c evaporated milk, and melted butter. The batter will be extremely thick. Â Divide the batter in half; take half the batter and press into a well-greased baking pan. Â Bake at 350 degrees for 8-10 minutes.
Melt caramels Â with additional 1/2 c evaporated milk in a double boiler or a bowl set on top of boiling water in a sauce pan. Â Once melted, pour over baked brownie. Â Sprinkle 1/3c chocolate chips evenly over caramel.
Turn out remaining brownie dough on work surface. Press it into a large square Â the size of the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. Or break it into pieces and place on top.
Bake at 35o degrees for 20 to 25 minutes. Remove from oven and allow to cool to room temperature. Â Then either dig into the gooeyness with ice cream or cover and refrigerate for several hours.
Â Boxed cake mix. Â Easy Peasy! Â I used Betty Crocker Super Moist German Chocolate cake mix, but you can use whatever you like.
Mix together German chocolateÂ cake mix, chopped pecans, 1/3 c evaporated milk, and melted butter. Â The batter will be very thick… this in normal.
Flatten batter to the bottom of your greased pan.
Place in 350 degree oven for 8-10 minutes.
Set your self up in front of the tv and get to unwrapping 60Â caramels. Â Once unwrapped placeÂ caramelsÂ and additional 1/2 c evaporated milk in a double broiler. Â StirÂ occasionallyÂ while caramel melts.
Pour caramel mixture over the bottom layer brownie. Â If you have not gottenÂ enoughÂ chocolate yet sprinkle a layer of chocolate chips on top of the caramel.
At this point you are suppose to roll out the batter on a lightly flouredÂ surfaceÂ to the same size as the pan and then peel it off and set it on top of theÂ caramel. Â I was unsuccessfulÂ withÂ this and instead took small pieces of the flattened batter and did my best to piece them together on top of theÂ caramel.
Bake at 350 degrees for 20-25 minutes.
Refrigerate for a couple hours and cut into even slices.