Oh wow, these brownies have taken me to a very happy place. I love the idea of a layer of caramel between two layers of brownie. That’s just genius.
When The Pioneer Woman described these as one of the best things she’d ever tasted, we knew we had to give them a go. The ooey-gooiest layer of caramel, sandwiched by two brownie layers that are punctuated by crunchy pecans… It’s nearly too much. I guess that’s why they say they’ll “knock you naked.”
I’ve been making these for years under the name Turtle Brownies”…. they are awesome and have actually been rumored to knock people naked! 😉
While we did manage to remain fully clothed while making these and eating them, we can attest to the fact that they are totally amazing. It’s no wonder that The Pioneer Woman (and so many other cooks before her) loved them so. They’re incredibly rich, and sticky and sweet and oh so indulgent.
INGREDIENTS
1 box German chocolate cake mix
2 bags (11 oz each) caramels, unwrapped
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INGREDIENTS
1 box German chocolate cake mix
2 bags (11 oz each) caramels, unwrapped
1 cup pecans, chopped
1/3 cup plus 1/2 cup evaporated milk
1/2 cup (1 stick) unsalted butter, melted
1/2 cup semisweet chocolate chips
1/4 cup powdered sugar, for dusting (optional)
PREPARATION
Preheat oven to 350°F and grease and flour a 9×9-inch baking pan. Set aside.
In a medium bowl, mix together cake mix and 1/3 cup of the evaporated milk. Add melted butter and chopped pecans and mix together. Mixture will be thick.
Divide dough in half and press one half into the bottom of the prepared pan. Bake until just slightly set, about 8-10 minutes. Remove and set aside.
Meanwhile, add the caramels and remaining evaporated milk to a double boiler. Cook, stirring occasionally, until caramels have melted and mixture is totally smooth. Pour caramel mixture over first brownie layer, making sure it’s evenly spread out. Top with chocolate chips.
On a piece of parchment or wax paper, press remaining dough into a square that’s slightly smaller than the baking pan. Set on top of chocolate chip layer. Bake for 20-25 minutes, then let brownies come to room temperature. Cover and chill in refrigerator for several hours to set caramel layer.
Dust liberally with powdered sugar, if using, and slice and serve. Enjoy!
From: 12tomatoes