Tuesday, January 17, 2012

Knock you Naked Dark Chocolate Brownies

We tried making these for you Farheen, but failed to remember that unlike other brownies, they need to completely cool before you can eat them.

When they came out of the oven we thought they were still under baked because after cooling for 10 minutes, they were still gooey, so we put it back in the oven. When they came out again, they were still runny, and I couldn't cut a piece without it squishing all over the place, so we just left them at home.

When they were cooled, we could see they were baked. It was just that gooey caramel and the chocolate chips that were hot and messy.

So this recipe needs to cool before you can handle and serve them.

This time we tried it with a box of chocolate fudge cake from duncan hines, but the chocolate flavor tasted a bit like oreos. I would go with a different box next time. The german chocolate is wonderful but just wanted to try it slightly different.

I had said that the next time we try it, I wanted to add salt to the caramel. Of course I forgot and the salt didn't make it in.    

My dad is still out of town with our camera so I took these pictures with my phone. They came out horrible! I don't have a smartphone.

Anyways, thank you for the fun night Farheen!

Knock You Naked Dark Chocolate Caramel Brownies

1 box (18.5 Ounce) Dark Chocolate or Chocolate Fudge Cake Mix (I Used Duncan Hines)
1 cup Finely Chopped Pecans
1/3 cup Evaporated Milk
1/2 cup Evaporated Milk (additional)
1/2 cup Butter, Melted
60 whole Caramels, Unwrapped
1/3 cup Semi-Sweet Chocolate Chips
1/4 cup Powdered Sugar

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.

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