Knock-You-Naked Brownies
by RNiswonger
Yummy brownies from Food Network and Ree Drummond
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 1 stick butter ; melted
- All purpose flour ; for dusting
- 1/3 cup Evaporated milk
- 1/2 cup Evaporated milk
- 1 box German chocolate cake mix ; 18 1/2 ounces
- 1 cup pecans ; finely chopped
- 60 caramels ; unwrapped
- 1/3 cup Semisweet chocolate chips
- 1/4 cup Powdered sugar ; sifted
INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan.
Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it'll be pretty thick!
Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.
While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining 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 so it's evenly distributed. Sprinkle the chocolate chips all over the top.
Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 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 (or give them to someone you love!) sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan. These are absolutely killer, my friends. Make them for someone you really, really love... or someone you want to love you back.
It'll work. Guarantee it.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (283g) | ||
| Recipe Makes: 6 Servings | ||
|
|
||
| Calories: 1049 | ||
| Calories from Fat: 457 (44%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 50.8g | 68 % | |
| Saturated Fat 20.3g | 101 % | |
| Monounsaturated Fat 18.3g | ||
| Polyunsanturated Fat 9.1g | ||
| Cholesterol 66.5mg | 20 % | |
| Sodium 817.4mg | 28 % | |
| Potassium 622.4mg | 16 % | |
| Total Carbohydrate 146.4g | 43 % | |
| Dietary Fiber 5.2g | 21 % | |
| Sugars, other 141.2g | ||
| Protein 14.1g | 20 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 1049
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
MORE IDEAS
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.