This recipe is my own version of Knock Yourself Naked Brownies by Ree Drummond of Food Network. When I followed her recipe, I thought it’s overly sweet so I eliminated some of its original ingredients to make it more favorable to my palate.
1 box chocolate cake mix (18.5 oz)
1 cup finely chopped pecans or walnuts
1 stick unsalted butter (melted), plus extra for greasing
1/2 cup and another 1/3 cup of evaporated milk
30 caramels unwrapped
powdered sugar (sifted) to dust over top
- Preheat oven to 350 deg. F.
Grease and flour a baking pan, preferably 9 x 9 inch (square pan can do)
Pour the 1/3 cup of evaporated milk into a bowl over the cake mix. Add the melted butter and chopped nuts. Mix all together to make it very thick.
Divide the dough in half. Press the other half into the bottom of the pan to make the first layer. Bake until slightly set (about 5-10 mins, depending how thick the layer is). When done, remove it from the oven and set aside.
While the first layer is baking, combine the caramels and the 1/3 cup of evaporated milk in a double boiler or a glass of bowl set over a simmering water. Stir occasionally until the caramels are all melted and smooth. Spread the mixture evenly on top of the first layer brownie.
On a clean surface or waxed paper, press the remaining dough into a shape that is slightly smaller than the baking pan. carefully set it on top of the caramel. (It doesn’t have to be perfect)
Bake for another 20 mins. Remove pan from oven and let it cool to room temperature. Refrigerate the brownies covered for a few hours to set.
when ready to serve, slice and sprinkle generous amount of powdered sugar on top.