For those of you who read PW, she posted this recipe for Knock You Naked brownies which are a knock-off of DLM's Killer Brownies. Normally I do not use a box mix for anything outside of making Paula Deen's butter cake but 1.) I wanted to take something to work for our training session yesterday and 2.) I haven't had a Killer Brownie since before we moved from Dayton and 3.) they come together quickly. In fact, these brownies were served at my bridal shower in Ohio.
Anyway, I made this even easier on myself and not only used cake mix but also used Fleur de Sel caramel from Trader Joe's. Here's the recipe:
1 box german chocolate cake mix
1 stick butter, melted
1.5 C toasted pecans, finely chopped
1/3 C evaporated milk
1 jar caramel sauce
1/3 C chocolate chips
powdered sugar for dusting prior to serving
Preheat oven to 350 and butter an 8x8 pan. Grease well or you'll have a devil of a time cleaning it later. Also, you can double this recipe and bake in an 9x13 pan but be sure to put a foil-lined baking sheet underneath in case of overflow (I had a bit). Mix together cake mix, butter, pecans and evap. milk. Press half into the bottom of the baking dish and bake for 8 minutes. Remove from oven and pour over caramel, sprinkle with chocolate chips and if you are me, add a few handfuls of shredded coconut. Roll or pat out remaining dough to fit the baking dish (it's easier than trying to drop evenly placed and sized blobs) and press on top of caramel and chocolate. Be careful because your baking dish is going to be hot. Return to oven and bake another 20-25 minutes. Allow to cool and then refrigerate. Try to show restraint because PW is right, you need to cool and chill these before trying to cut them or the caramel will just leak out everywhere. Before serving, sprinkle generously with powdered sugar and cut into squares. These are quite decadent and small pieces will feed many.