Ingredients:<\/p>\n\n\n\n
\u2022 1 box German chocolate cake mix \u2022 2 bags (11 oz each) caramels, unwrapped \u2022 1 cup pecans, chopped \u2022 1\/3 cup plus 1\/2 cup evaporated milk \u2022 1\/2 cup (1 stick) unsalted butter, melted \u2022 1\/2 cup semisweet chocolate chips \u2022 1\/4 cup powdered sugar, for dusting (optional) <\/p>\n\n\n\n
Preparation\n1.\tPreheat oven to 350\u00b0F and grease and flour a 9×9-inch baking pan. Set aside.\n2.\tIn a medium bowl, mix together cake mix and 1\/3 cup of the evaporated milk. Add melted butter and chopped pecans and mix together. Mixture will be thick.\n3.\tDivide dough in half and press one half into the bottom of the prepared pan. Bake until just slightly set, about 8-10 minutes. Remove and set aside.\n4.\tMeanwhile, add the caramels and remaining evaporated milk to a double boiler. Cook, stirring occasionally, until caramels have melted, and mixture is totally smooth. Pour caramel mixture over first brownie layer, making sure it\u2019s evenly spread out. Top with chocolate chips.\n5.\tOn a piece of parchment or wax paper, press remaining dough into a square that\u2019s slightly smaller than the baking pan. Set on top of chocolate chip layer. Bake for 20-25 minutes, then let brownies come to room temperature. Cover and chill in refrigerator for several hours to set caramel layer. \n6.\tDust liberally with powdered sugar, if using, and slice and serve. Enjoy!\n7.\t 45 minutes to prepare serves 6-8\n<\/p>\n","protected":false},"excerpt":{"rendered":"
Knock You Naked Brownies Ingredients: \u2022 1 box German chocolate cake mix \u2022 2 bags (11 oz each) caramels, unwrapped \u2022 1 cup pecans, chopped \u2022 1\/3 cup plus 1\/2 cup evaporated milk \u2022 1\/2 cup (1 stick) unsalted butter, … Continue reading