Wednesday, April 30, 2014

Caramel Pecan Layered Gooey Brownies

Caramel Pecan Layered Gooey Brownies
Photo by Pam Stephan
Brownies are good. Layered brownies are better! And when those layers include a thick slab of melted chocolate and another of caramel, you've got a great treat.

This recipe came to me via a coworker. He brought these to the office one day, and when I asked for the instructions, he told me he'd have to ask his mother! She was flattered to be asked, and sent along the recipe. I've since made it many times for parties and gatherings.

Brownies like this go together easily, because you start with a cake mix. The hardest part of making this recipe is unwrapping the caramels.

Caramel Pecan Layered Gooey Brownies

1 chocolate cake mix
1 cup of chopped nuts, your choice (optional)
1 cup of evaporated milk (not sweetened condensed milk)
1/2 cup (1 stick) of butter or margarine, melted
35 caramels, unwrapped (11 oz. bag)
2 cups chocolate morsels (12 oz. bag)

Cook It:
Use an ungreased 9x13" pan.
Preheat the oven to 350°.
Unwrap all of the caramels, eat about 4-5 of them and save the rest!

In a large bowl, combine the cake mix and nuts (if using).
Measure out 2/3 cup of milk.
Add the milk and  melted butter to the cake mix, stir well.
You will not need to add egg!
Spread half of the batter in the 9x13" pan, bake at 350ยบ for 15 minutes.

While that is baking, put 1/3 cup of milk in a small saucepan and add the caramels.
Over a low heat, melt the candies into the milk.
Stir frequently to prevent scorching and create a smooth sauce.
Remove the brownie from the oven, sprinkle the 2 cups of chocolate morsels over the baked batter.
Try to make an even layer of the chocolate.
Drizzle the melted caramel all across the chocolate.
By teaspoonfulls, drop remaining batter on the caramel sauce.
Don't worry about covering the caramel completely.

Bake for another 25 - 30 minutes, until center is set.
Cool well before slicing into squares.
Use a wet plastic knife for a clean cut.

Serve and enjoy the compliments!
Brownies are easily served in muffin papers.
Photo by Pam Stephan