Deep South Eats: Knock You Naked Brownies

I made these babies a little while back and have no clue how I forgot to share them with you. Maybe I should rename them "Knock You Senseless Brownies" since I lost all since not to pass these beauties on to you. These brownies are amazingly rich and best when eaten in small portions (that way you have more for later of course). I think they would be great to serve company with a scoop of vanilla ice cream or wrap up and enjoy on a picnic.


Ingredients:

• 1 (18.5 oz) German chocolate cake mix
• 1 cup of finely chopped pecans (I toasted mine before chopping)
• 1/3 cup evaporated milk
• 1/2 cup butter, melted
• 1/2 cup evaporated milk (additional needed for different steps)
• 60 whole caramels, unwrapped (these are found in your grocers candy section or baking usually)
• 1/3 cup semi-sweet chocolate chips
• 1/4 cup powdered sugar (optional)

Directions:

• Preheat oven to 350 degrees.
• In a large bowl, mix together cake mix, chopped pecans, 1/3 cup of evaporated milk, and melted butter. Stir until well combined. The mixture will be very thick.
• Pat the mixture down in your bowl until even, and score a line down the middle. Press one half of the cake mixture into a well-greased 9x9 baking pan. Bake 8 to 10 minutes (ummm so I totally missed this step the first time I made them which is why they are a little slanted in the picture above).
• In a double boiler (you can always use a heat proof bowl over a saucepan of boiling water), melt caramels with the additional 1/2 cup of evaporated milk. When melted and well combined, pour over baked brownie base.
• Sprinkle the chocolate chips evenly over the caramel.
• Turn the remaining dough out onto work surface. If you have a silicone baking mat, set your baked pan on one half of the mat and turn your dough onto the other half of the mat. Shape the dough into a large square a little smaller than the pan. Use a spatula to remove it from surface and set on top of caramel and chocolate chips. If you are using a silicone mat simply flip the pressed square mat and all over onto the pan and peel back gently.
• Bake for 20 to 25 minutes. Remove from oven and allow to cool to room temperature. Once cooled, cover and refrigerate for several hours.
• When ready to serve, sift powdered sugar over the surface of the brownies and cut into desired number of squares. Carefully remove from pan and enjoy brownie heaven!

Original recipe from The Pioneer Woman.