Yep.
Mmmmmm....
OK, to dive -- this is a layered brownie "classic". I say that with one raised eye brow because I've never heard of this recipe before and classic dessert recipes to me are like chocolate chip cookies, fudge brownies, or apple pie. But somewhere in the culinary world, this is ranked as a classic. And I absolutely understand why! These are so.amazing -- just take a moment to savor these ingredients: delicious chocolatey brownies, smooth ooey-gooey caramel, crunchy walnuts... oh.em.gee. -- and so.easy you aren't even going to believe it!
I was scouring through my favorite food blog (thepoineerwoman.com) and came across this recipe. I needed something to serve as dessert with chicken cesar salad as the main course with some new friends. My first choice was a chocolate mouse cake, but I didn't have enough time to refrigerate it properly. So -- brownies it was! I had 90% of the ingredients I needed on hand, so with just a quick stop by the supermarket I was on my way to brownie bliss!
Knock You Naked Brownies
From the original I substituted walnuts for pecans, added a handful of bittersweet (60%) chocolate chips and a bottom layer soak of coffee liqour.
Ingredients:
1 box German Chocolate Cake Mix
1 Cup(s) finely chopped walnuts
3/4 Cup(s) evaporated milk
1/2 Cup(s) melted butter
60 whole unwrapped caramels
1/3 Cup(s) semi-sweet chocolate chips
1/4 Cup(s) powdered sugar
1 Ounce(s) coffee liqour
1/4 Cup(s) bittersweet chocolate chips
Preheat oven to 350 degrees.
Step 2.
In a large bowl, mix together cake mix, chopped walnuts, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. The mixture will be very thick.
Step 3.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from the oven, pour coffee liquor over it and set aside.
Step 4.
In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. Sprinkle bittersweet chips over the brownie. When melted and combined, pour the caramel over the brownie base. Sprinkle the semi-sweet chocolate chips as evenly as you can over the caramel.
Step 5.
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.
Step 6.
Bake for 20 to 25 minutes. Allow the dish to cool to room temperature, then cover and refrigerate for several hours.
Step 7.
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.
-- You can see in the pictures I used a 9x13 dish -- if you choose to do so as well, double the German chocolate cake mix, butter and evaporated milk to ensure thicker brownie layer goodness. They will make for better photos that way too ;)
Now go on, bake yourself up a little slice of heaven -- you'll be wondering where these little devils have been your whole life!
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