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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (353g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1023 (77%)|
|Amt Per Serving||% DV|
|Total Fat 113.6g||151 %|
|Saturated Fat 27.7g||139 %|
|Monounsaturated Fat 55.9g|
|Polyunsanturated Fat 24.7g|
|Cholesterol 49mg||15 %|
|Sodium 187.2mg||6 %|
|Potassium 1231mg||32 %|
|Total Carbohydrate 79.2g||23 %|
|Dietary Fiber 14.9g||59 %|
|Sugars, other 64.3g|
|Protein 24.6g||35 %|
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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: 1337
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