Sunday, August 21, 2011
Knock you Naked
Knock you Naked Brownies -- my way.
1 box (18.5 Ounce) German Chocolate Cake Mix (I used Betty Crocker)
1 cup Finely Chopped Pecans
1/3 cup Evaporated Milk
1 can Dulce de Leche
1/2 cup Butter, Melted
1/2 cup Semi-Sweet Chocolate Chips
1/4 cup Powdered Sugar
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.
I did heat up the dulce de leche in a sauce pan with a splash of evaporated milk. Then I poured the caramel mixture on top of the baked bottom. You sprinkle the chocolate chips on top of the caramel mixture.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. I formed the square of batter on plastic wrap and flipped on top of the caramel, 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.
Here are the results: