Chocolate Caramel Brownies

Ree calls these beauties "Knock You Naked Brownies" and I can certainly see why. They are absolutely kick ass good. Super simple too! Hit the link for her version but if you'll give me a second, I'll tell you about mine.

Now I'm not above using a cake mix or ten when the spirit moves me and happen to have a couple in the cupboard waiting for a moment when I'm feeling lazy and having a sweet treat craving. Lucky for us I came across this recipe during my search for "chocolate cake mix" and "caramel". Isn't the internet wonderful?

Simply a dark chocolate cake mix combined with melted butter and evaporated milk, I had both the former and none of the latter so I used half and half instead of the canned milk. Neither did I have a single solitary caramel on site but then again, I'm not sure I have the required patience to remove the wrappers from 60 of the darn things anyway so idea person that I am I substituted Hershey's Caramel Sauce instead. By the way, I only had a half cup of pecans so threw in a handful of hazelnuts as well and oh I didn't have any chocolate chips or powdered sugar either. 

But you know what? It mattered not because I know for a fact these chewy chocolate caramel brownies are so darned delicious, they'll kick your ass...and how do I know that you may ask. I put 2 of them in Big Guy's lunch box and he kicked mine when he got home last night. No way could he pass up those brownies. 

Incidentally, as you can see from the picture, I served them on top of a pool of caramel syrup just for a little somethin' somethin' and they'd be even more amazing with a scoop of vanilla ice cream too. 

Chewy Chocolate Caramel Brownies (from JBug’s Kitchen adapted from Pioneerwoman.com)

1 package (18.5) ounce Dark Chocolate Cake Mix (I used Pillsbury Devil’s Food)

1/2 cup chopped pecans

1/2 cup chopped hazelnuts

1/3 cup half and half

1/2 cup (1 stick) butter, melted

1/2 a 14 oz. jar Hershey’s Caramel Topping

Preheat oven to 350. Spray a 9 inch square pan with cooking spray. In a large bowl combine cake mix, pecans, hazelnuts, half and half and butter. Stir together well. Mixture will be very stiff. Divide mixture in two and press half into the bottom of the pan, building up sides slightly. Bake for 10 to 12 minutes. Remove from oven and cool slightly on a wire rack.

Pour Hershey’s caramel topping over baked crust. Using hands, crumble remaining dough evenly onto caramel sauce and return pan to the oven. Bake for additional 25 to 30 minutes. Place pan on wire rack to cool, then cover and refrigerate for several hours before cutting into squares. To serve, drop a small amount of caramel sauce onto plate and swirl gently. Place brownie on top and enjoy!

A year ago - Bacon and Onion Quiche

Two year's ago - Vietnamese Pork and Shrimp Meatballs on Salad 

Comments

[Lea]

You naughty lady! I am blushing!
Those look positively decadent! I must try! That Ree def. does not cook diet either - how does she stay so thin?????

[June]

Lea - these brownies are really good and someday I'm going to try her full blown extra chocolate, real caramel version just because one can never have too much of either - ha. You're right, Ree doesn't cook diet either but when you're working hard I guess you can burn off the calories. She sure looks great doesn't she?

[Lorraine]

What more could you ask for but a big pile of chocolate and caramel. Maybe some coffee ice cream?

[June]

Oh my gosh Lorraine. That would be perfect!