I finally did it. I bought the new cookbook by Ree Drummond (The Pioneer Woman). I love her first cookbook…..I equally love her second. I found these brownies in the back of the book, and after laughing about the name, I knew I had to try them.
My sister really loves brownies. I think I better make these for her when I visit this week.
Don’t those look drool worthy. Trust me…they are THAT good. I shared with my family and my aunt was still talking about them today at work. If you need to win over your boss, or suck up to a co-worker for some help on a project, make these brownies. I think I could even get my 12 year old brother to call me princess for the rest of my life if I promised to make him these brownies.
When I cook one of The Pioneer Woman’s recipes, I imagine what it must be like to live on a ranch. My husband has family who are ranchers. I really need to go visit during branding season one year and cook out of the wagon. Can you imagine how much all those cowboys would love me if I made them some of the recipes from her book?!! Ree’s recipes will win you instant friends.
Knock You Naked Brownies *From Ree Drummond: The Pioneer Woman*
Gather your ingredients:
- 1 box (18.5 Ounce) German Chocolate Cake Mix (Duncan Heins and Pilsbury make this size. Betty Crocker only makes a 15.75oz size) *and it HAS to be German Chocolate Cake*
- 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 8 X 8 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.
These brownies might not knock you naked, but if you are worried about it, eat them at home.