Getting Lucky Brownies

I saw a version of this recipe on another site recently (yes it was the Pioneer Woman's blog.  I've read like every single one of her recipe posts.  So sue me!)  Lol anyway she had a recipe for brownies named "Knock You Naked" brownies.  They had caramel and chocolate chips and pecans and were yummy but . . . they weren't really brownies.  They used cake mix instead of brownie mix so they didn't have that moist deliciousness I think of when I think of brownies.  So I decided to change the recipe up a bit and put my own spin on things.  Which meant, since I was essentially making my own recipe and just using that one for inspiration and there would be no copyright issues, that I got to rename the recipe!  And trust me, if you make these for a guy, you will have his undying gratitude (and maybe some other things) for as long as you want it.  And the best part is these couldn't be easier to make!
Here's what I did:

Here are the ingredients you need.  Canola oil, one can of evaporated skim milk, butter, chopped pecans, an egg, caramels that can be melted, chocolate cake mix, and chocolate brownie mix.

For the first part of the recipe you need the cake mix, pecans, part of the can of evaporated skim milk, and butter.

Dump the cake mix into the bowl and eat the big clumps of cake mix before you add the eggs.  Did you know I used to eat cake mix straight out of the box?  It was normally around finals time while I was sequestered in my apartment and I was trying to eat up my food before break.  Hey waste not want not.

Now chop up 1 cup of pecans.  We buy chopped pecans and this is what they look like right out of the bag.

I like to chop the up a little more though.  See the difference?  It made a really big difference didn't it.  Those chopped pecans are now chopped, chopped pecans.  What I'm trying to say is just chop the pecans small enough so that when your significant other doesn't choke on the massive pecan you left in the batter.  Then you'll have to spend the night in the emergency room and he'll never let you cook for him again.

Add the pecans to the dry cake mix and mix them together.  Do this before you mix anything else in.  It's the same concept of chocolate chips.  You mix the chocolate chips in some flour before you add them to the batter so they don't all sink to the bottom.
So mix the pecans in first.

Then add 1/3 cup of the evaporated skim milk.  Use the same cup you used for the pecans to save on dishes.  Don't throw away the rest of the evaporated skim milk left in the can, you'll need it in a bit.

Melt half a cup of butter (1 stick) and add it in as well.

This is what it looks like before mixing.

This is what it looks like after mixing.  It should not be at all runny.  You should not be able to pour this dough.  You've essentially made a mixture that is the consistency of drop biscuits.

Line a 9x13 pan with parchment paper and since parchment paper is temperamental and won't mold to the pan, plop the mixture in the middle of the doing your best to keep the parchment paper centered.

Now using your fingers press the mixture into the pan so it's in one even layer.  (Don't worry, there is enough butter in the mixture that you won't have any batter stuck to your hands).  (Don't worry that there is so much butter in this recipe, you're feeding it to guys or your friends after all.  Let them deal with the calories ;) )
Bake this in the oven for 20-25 minutes at 350 degrees.  You don't want to cook it all the way through because we will be cooking it again later.  You just want to cook it enough to set it.

While the first layer is cooking unwrapped these tortuous devils.  It might even be worth it to pay someone to unwrap them for you because they take forever and are super annoying.  Reward yourself every once in a while with one as a treat for all the hard work you're putting in.

You'll need 60 caramels.

Place them in a heat-proof bowl.

Now add 1/2 cup of the left over evaporated skim milk from earlier.

You can microwave this for a minute or two to get the caramels started softening or you could just put them right over a pan with an inch of boiling water in the bottom.  This is a cheap person's version of a double boiler.  The bowl does not touch the water but the heat from the steam is enough to slowly melt foods like caramel and chocolate slowly so they don't burn.
Btw, these bowls?  A set of 8 bowls of various sizes (nested together) are only $30 at Williams and Sonoma.  Pretty much one of the best presents I've ever received.

Whisk the caramels and the evaporated milk together until smooth.

Take the cake layer out of the oven.

 Pour the caramel mixture over the cake layer.

Now you can stick this in the freezer for about five minutes to set the caramel just a bit, or you don't have to.  Now add a layer of chocolate chips on top of the caramel.  You can add even more than this if you want but I was trying to restrain myself. Ha ha.  That didn't happen.  Anyway, I don't know how many chips I added I know it was more than 1 cup and less than a full bag, but it was almost a full bag of semi sweet chocolate chips.
Now put it in the freezer again.

While the other half is in the freezer, mix up the brownies.  You're just going to make the brownies the way the recipe on the back of the box says to.
You'll need an egg, 1/4 cup water, 1/3 cup oil, and brownie mix.

Put the brownie mix in a bowl.

Add the egg and water and oil.

Mix together.

Now take the chocolate chip covered caramel covered cake out of the freezer and pour the brownie mix on top of it in a thin layer.
Bake at 350 for about 30 minutes.  You want the brownies to be cooked but still moist and you don't want to over bake the cake on the bottom since it's already half baked.

When you take it out of the oven, let it cool for about thirty minutes then put it back in the fridge.  You won't want to, you'll resist putting the pan in the fridge with every fiber of your being, but you need to.  If you cut into the brownies now the caramel will ooze all over and it will be a total mess.
Once they've refrigerated for a few hours cut them up.  They come out of the pan really easily since you used the parchment paper.  I made these the first time without the parchment paper and let me tell you that caramel baked onto the sides of the pan so hard it was like chipping at concrete.
I cut mine into 24 pieces (these things are rich) but you could do 16 if you're running a marathon that day ;)

Just LOOK at these little darlings!  You can see the pecan cake layer and the gooey caramel layer and the chocolate chip layer and the luscious brownie layer.  Yum yum yum.  Enjoy!

Here's the recipe:

• 1 box Chocolate Cake Mix
• 1 cup Finely Chopped Pecans
• 1/3 cup Evaporated Milk
• 1/2 cup Evaporated Milk (additional)
• 1/2 cup Butter, Melted
• 60 whole Caramels, Unwrapped
• 1/3 cup Semi-Sweet Chocolate Chips
• 1 box brownie mix (and one egg and oil)

1.  Preheat oven to 350 degrees.
2.  In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
3.  Put parchment paper in the bottom of a 9x13 pan.
4.  Press the mixture into the bottom of the pan in a single layer.
5.  Bake the layer for 20 minutes.
6.  While the cake layer is baking, in a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk.
7.  When melted and combined, pour over half-baked cake base.
8.  Sprinkle chocolate chips evenly over the caramel.
9.  Prepare the brownie mix according to package directions and pour over the chocolate chips.
10.  Bake for half the time called for on the box (about 25-30 minutes).
11.  Allow to cool to room temperature, then cover and refrigerate for several hours.
12.  Cut into 24 or 16 pieces and enjoy!