The Pioneer Woman is usually a pretty open book, but she didn’t go into much detail on how these brownies got their name– however, I think we can all figure it out, and we can all agree that brownies with that name are worth trying. Right?
Ingredients:
- 1 stick butter, melted, plus more for greasing
- All-purpose flour, for dusting
- 1/3 plus 1/2 cup evaporated milk
- One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
- 1 cup finely chopped pecans
- 60 caramels, unwrapped
- 1/3 cup semisweet chocolate chips
- 1/4 cup powdered sugar, sifted
Directions:
-
- Preheat oven to 350 degrees and prepare a 9-by-9-inch baking pan.
- Pour 1/3 cup of evaporated milk into a bowl with cake mix.
- Add melted butter and chopped pecans, then stir the mixture together.
- Divide the mixture in half down the middle, then press half into the bottom of the prepared pan to make your first layer.
- Bake for 8-10 minutes, then remove from the oven and set aside.
- While the brownie is baking, combine caramels and remaining 1/2 cup of evaporated milk in a double boiler (or a glass bowl set over simmering water), and stir until the caramels are melted.
- Pour the mixture over the first baked layer of brownie and spread so it’s even, then sprinkle chocolate chips all over.
- Press the remaining dough into a square shape, slightly smaller than the pan, then set it on top of the chocolate chips.
- Bake for 20-25 minutes, then remove from the oven and let them cool to room temperature.
- Cover the pan and refrigerate for 2-3 hours to allow the brownies to set.
- Sprinkle with powdered sugar before serving!
