Oh my, oh my! If you want to win your true love’s heart, this is an excellent way to start! We all know that brownies are fantastic on their own but when you marry them with salted caramel, nuts and more chocolate you will be able to ask for just about anything you want from your sweetie. Small bites…don’t get carried away or he will be in a sugar coma and you won’t get what your little heart has been desiring.
Mise en Place…. (a little French to get you in the mood) in other words, get your goodies together!
In a large bowl, mix together cake mix, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the dough mixture into a well-greased 9 x 9 inch square baking pan and bring the dough up the sides a little. This will keep all the ooey-gooeyness trapped inside the brownies. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
Pour the salted caramel over the brownie base.
Sprinkle chocolate chips and chopped pecans over the caramel.
Take the rest of the dough and press small sections of dough on top of the caramel and chocolate chips until you have the whole top covered.
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. If the layers of flavor weren’t enough, the powdered sugar creates a crust that takes these brownies over the top!
- 1 box (18.5 Ounce) German Chocolate Cake Mix (I used Pillsbury)
- 1/3 cup Evaporated Milk
- 1/2 cup Butter, Melted
- 1 jar Smucker’s Salted Caramel Topping
- 1 cup Finely Chopped Pecans
- 1/3 cup Semi-Sweet Chocolate Chips
- 1/4 cup Powdered Sugar
- Preheat oven to 350 degrees.
- In a large bowl, mix together cake mix, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
- Press half the dough mixture into a well-greased 9 x 9 inch square baking pan and bring the dough up the sides a little. This will keep all the ooey-gooeyness trapped inside the brownies. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
- Pour the salted caramel over the brownie base.
- Sprinkle chocolate chips and chopped pecans over the caramel.
- Take the rest of the dough and press small sections of dough on top of the caramel and chocolate chips until you have the whole top covered.
- Bake for 20 to 25 minutes.
- 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 12 brownies and carefully remove from the pan.
