Tuesday, June 29, 2010


Every Tuesday I will try to bring you a new recipe that I have tried or developed and feel is worthy to pass along. Today's recipe is Caramel Pecan Brownies. And let me tell you, they were a hit. So if you ever want something a step above the average brownie, as in decadent and delicious. This is it!
Caramel Pecan Brownies
14-oz. bag of Caramels
12-oz. can of Evaporated Milk, divided
3/4 C. Butter, melted
1 German Chocolate Cake Mix
1/3 C. chopped Pecans
1 1/2 C. Chocolate Chips (semi-sweet, or if desired, milk chocolate)
Peel all of the Caramels and place in a micro-wave safe bowl with 1/2 cup of the Evaporated Milk. Heat for 1 minute, stir. Continue heating and stirring at 30 second intervals until all of the caramels are melted.
Preheat oven to 350. Grease a 13x9" pan.
In a large bowl, mix together the German Chocolate Cake Mix, 1/3 cup Evaporated Milk, melted Butter, and chopped Pecans. Spread half of the batter into your baking pan. This will form a thin layer. Place other half of the batter in the fridge while it is baking.
Bake for 8 minutes.
Remove pan from oven and sprinkle with Chocolate Chips. Drizzle Caramel mixture over all evenly. Using small spoonfuls, dab remaining batter all over the caramel top, trying to cover evenly. It can help to make small balls of batter that you smash flat and set around the top.
Bake for 20 minutes more. Let cool completely. Now that is the hard part. But these really are best when cooled. You can put them in the refrigerator to help cooling. OR for a restaurant quality dessert . . . serve warm with a large scoop of vanilla ice cream on top and caramel sauce drizzled over the ice cream. Sprinkle with chopped pecans. Divine!