A rich treat to satisfy the sweet tooth

By Lou Ann Thompson - Country Cooking

Hello! If you are looking for a very sweet, very rich treat to satisfy a sweet tooth, this week’s recipe is the one!

If you take it to a “get together” of some kind, better take two of them. They will disappear—and do not forget to take the recipe with you.

When I make this at home, I like to put some vanilla ice cream on top. I also like to microwave it before the ice cream goes on top so it is just slightly warm, or you can put it on top right out of the oven. Any way you choose to serve it, it is very, very rich!

Knock you Naked Brownies

-1 box (18.5 oz) German chocolate cake mix (I use Duncan Hines)

-1 cup chopped pecans

-1/3 cup evaporated milk (Additional)

-1/2 cup butter, melted

-60 whole caramels, unwrapped (I use Kraft)

-1/3 cup semi-sweet Chocolate chips

-1/4 cup powdered sugar


First, preheat oven to 350 degrees Fahrenheit. Spray a 9×9 inch square baking pan with cooking spray and line with parchment paper so the paper hangs over two sides. Spray the parchment paper with cooking spray.

In a large bowl or using a mixer, mix cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until combined. Mixture will be very thick.

Press half the mixture into the prepared baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with the additional 1/2 cup evaporated milk.

When melted and combined, pour over brownie base. Be careful as you pour as the middle of the cake is not sturdy and a big splash of hot Caramel may break it causing the Caramel to sink to the bottom. Sprinkle chocolate chips evenly over the Carmel.

Turn out the remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan., use a spatula to remove it from the surface, then set it on top of the Caramel and chocolate chips.

It is okay if you cannot lift the entire square. You can easily top the caramel with pieces of the dough, and it will come together as it bakes.

Bake for 20 to 25 minutes. Remove from pan by lifting the parchment handles and allow to cool to room temperature, then cover and refrigerate for several hours.

When ready to serve, generously sift powdered sugar over the surface of the brownies. Enjoy!


By Lou Ann Thompson

Country Cooking