Knock Your Socks Off Brownies Recipes

KNOCK-YOU-NAKED BROWNIES

Knock-You-Naked Brownies image

Provided by Ree Drummond : Food Network

Categories dessert

Time 3h50m

Yield 6 servings

Number Of Ingredients 8

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

Steps:

Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan.
Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it'll be pretty thick!
Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.
While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour the caramel mixture over the first baked layer, spreading so it's evenly distributed. Sprinkle the chocolate chips all over the top.
Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.
When you're ready to serve them (or give them to someone you love!) sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan. These are absolutely killer, my friends. Make them for someone you really, really love... or someone you want to love you back.
It'll work. Guarantee it.

KNOCK YOUR SOCKS OFF BROWNIES

Knock Your Socks Off Brownies image

This recipe uses a mix, but it really is the best brownie ever with a caramel middle and delicious nuts!

Provided by Moore or Less Cooking

Categories Baking, brownies

Time 45m

Number Of Ingredients 8

Ingredients

1 box (18.5 Ounce) German Chocolate Cake Mix
1 cup Finely Chopped Pecans (I ran out of pecans and used mostly walnuts)
1/3 cup Evaporated Milk
1/2 cup Evaporated Milk (additional)
1/2 cup Butter, Melted
60 Caramels, Unwrapped
1/3 cup Semi-Sweet Chocolate Chips
1/4 cup Powdered Sugar

Steps:

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 9 x 9 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.

Nutrition Facts : Calories 311 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 162 grams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

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