Be My Valentine Brownies

Be My Valentine Brownie pic w wtrmrk jpeg

Be My Valentine Brownies  




Ingredients                                                                                                                            1 stick butter, melted + additional for greasing pan

All-purpose flour, for dusting pan

1/3 c. + 1/2 c. evaporated milk for caramels

One German chocolate cake mix; appr. 18.5-oz. box

1 c. finely chopped pecans

60 unwrapped caramels

1/2 c. 60% cocoa baking chips

FILLING OPTION                                                                                                                Add 1/2 c. sweetened coconut along with chocolate chips.

TOPPING OPTION                                                                                                              Sift 1/4 c powdered sugar over top of cooled brownies.

Tip: Unwrap the caramels ahead of time and place in double boiler pan. If you’re not going to bake the brownies the same day, cover with plastic wrap until ready to use.

Directions                                                                                                                           Cut the waxed paper 1 to 2” wider than the baking pan and lay out on work surface. Lay the baking pan over parchment paper, make a pencil outline, then cut approximately 1/2-inch smaller than the pan. Lay the parchment paper over the center of the waxed paper. Discard parchment scraps.

Preheat the oven to 350o. Grease and flour the 9 X 9 Pan (you can either use melted butter or shortening – your preference).

Pour 1/3 c. evaporated milk into the mixing bowl. Add the cake mix. Mix on low speed, then medium to blend well. Add the melted 1 stick butter and chopped pecans. Mix the ingredients together – mixture will be thick.

Cut the dough in half down the middle with the spatula. Put on the disposable gloves and evenly press half the brownie mixture into the prepared baking pan. Bake this layer until slightly set 8 to 10 minutes. Remove from the oven and set aside.

While the brownies are baking, occasionally stir caramels and evaporated milk until melted and mixture is smooth. Wearing the disposable gloves, evenly press the remaining brownie mix onto the cut parchment paper square to size. The under layer of waxed paper will make it easy to rotate the pressing of the brownie mix onto the parchment paper.

When the first brownie layer is set and out of the oven, spread the caramel mixture over the top evenly. Sprinkle the chocolate chips all over the top.

Flip the remaining pressed brownie mixture and center it atop the layer of chocolate chips. Peel away the parchment paper and discard along with the disposable gloves.

Bake :20 – :25 minutes. Remove the pan from the oven and cool brownies to room temperature. Once cooled, cover and refrigerate for several hours to allow to set (or overnight).

Cut into small bars with the sharp edge of the scraper/cutter and serve.

Options Note: These browinies are sweet, so I would test the above options per your ‘sweetness tolerance’  🙂


Adapted from FoodNetwork Knock-You-Naked-Brownies ~ The Pioneer Woman


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