Sunday, January 29, 2012

Is it possible for a better brownie then Ghirardelli?

Yes, that's right. I did ask that. So what do you think? Well, my friends I am pretty sure that I have found a brownie that is better then just the boxed Ghirardelli that everybody seems to love, and I made this delicious brownies tonight to please my very never ending sweet tooth. haha Now, you must be wondering what this amazing brownie is. Is it a box mix? Is it homemade? Well I will tell that i'm not sure if you have ever heard of Ree Drummond, but she is new to the Food Network world, and she was found out by her blog called "PioneerWomen"well that is where I found these amazing brownie's that I keep talking about. :)

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Knock You Naked Browines


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

Directions

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.

4 comments:

Jo said...

These look SO amazing! I'm going to have to try them!

Rebecca from See Me Rwar said...

Oh I'll have to try these. Because I am a FIRM believer in the perfection of Ghirardelli!

See Me Rwar

mary ann said...

okay. these look heavenly.

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