Almost Naked Killer Brownies

Sweets, UncategorizedOctober 8, 2012Comments: 3
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Almost Killer Brownies

Have you ever been to Rice Epicurean Market and had their Killer Brownies?  They were giving out samples while I was there one day so I decided to try it, it was a brownie after all… and oh my gosh…they are really, really good.   The chocolate was dense and almost fudgy with lots of nuts and the caramel inside was ooey, gooey and incredible.  Needless to say, I took a couple of different kinds home with me that day and every time I hear Rice Epicurean, I fondly think of those brownies . They also have a peanut butter middle one and I’m going to work on making that one too.  Can’t Wait!!

Well, this recipe is as close as I think anyone can get to the actual Killer Brownies and I found the recipe in a fundraiser cookbook from Paine Webber.  Now,  I got this cookbook years ago from my girlfriend Marcie, aka Malibu Barbie…you know, tall, blonde, gorgeous, sweetheart, great cook…are you starting to see a pattern here with all these nicknames?  They just go on and on….  Anyway!…the recipe is called Chocolate Caramel Brownies (really creative, right?) and it’s the same as the ones I’ve seen online for Killer Brownies, but without the powdered sugar.  Close to Knock-You-Naked brownies as well??  I watched the Pioneer Woman make those…love her show.

So, I thought I’d try them and see and they were easy, delicious and pretty spot on.  Fudgy chocolate brownie with tons of pecans and a caramel center. Yum, yum, yum.  I recently made these and took them out of town with some friends…and they were all gone.  Can’t imagine why…

Here’s to you Marcie!!!

 

 

Almost Naked Killer Brownies

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2 women
  • Difficulty: easy

Ingredients:

  • 1 box Betty Crocker Super Moist German Chocolate Cake Mix
  • 1 1/2 sticks butter, melted
  • 3/4 cup semi-sweet chocolate chips
  • 5oz can evaporated milk
  • 14oz pkg Kraft caramels
  • 3/4 cup pecans
  • powdered sugar for dusting

Directions:

  1. Preheat oven to 350.

  2. Combine dry cake mix, melted butter, 1/3 cup evaporated milk and stir until thoroughly mixed…this will be dry, so just mush it all together.  Stir in pecans.  Spread 1/2 the dough in bottom of a buttered & floured 9×9 inch pan.  Bake for 6 minutes.

  4. While bottom layer bakes, unwrap all those caramels…this is the hardest part of this recipe!  Put all the caramels to a medium size bowl and add 1/2 can evaporated milk.  Microwave at 30 second intervals, stirring between each one until caramels are melted.

  5. Remove pan from oven and pour caramels on top, spreading evenly, then sprinkle chocolate chips over the caramel.  Sorry, I got so excited making these that I forgot to take the picture!!

  6. Crumble the remaining dough evenly over the caramel/chocolate chip layer.  Bake for 20-25 minutes until the top is dry.

  8. Cool.  Dust with powdered sugar and cut into small bite-size pieces…. Heaven is waiting!!

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Comments: 3

  1. wadfw October 14, 2012 at 2:07 pm

    Made these yesterday with a bit of a variation. I didn’t have the caramels and I was to lazy to go get some so I used some canned coconut pecan frosting. They came out good but I will try them with the caramels next time.

    • Carolyn October 15, 2012 at 1:15 pm

      That sounds really good! I might have to try it that way.

  2. Tammy Hopkins October 24, 2012 at 12:42 pm

    I will be making these today for a close friend who enjoys the finer things in life “food”…wish me luck!!! Hope he enjoy’s them, I will keep you posted.