About 20 years ago my mother-in-law (at the time) gave me a cookbook. It was one of those kinds of cookbooks that organizations or schools put together using recipes submitted by the employees or students, etc. The first, and possibly only, recipe I made from this cookbook was for a caramel brownie that the recipe called GUMBAS. I have never bothered to eat more than one bite of any of the countless caramel brownies I have tried since - because they just don't stack up. These babies are D.Lish.Us.
In my fantasy future as a famous dessert maker I was going to sell these brownies and become rich - so I was pretty stingy with the recipe. Pioneer Woman posted what she called the ultimate caramel brownie recipe (a knock-off of a famous brownie joint in Ohio) and she almost nailed my recipe. But not quite. I could tell that it still didn't stack up to my recipe for Gumbas (you see, I have that gift that helps me tell which recipe for the same dish will taste the best).
Now, that my fantasy future involves things other than being a famous dessert maker, I am going to share the recipe with anyone who happens to click on my blog for today. So if you are running late making your valentine treats, resist the temptation to make some silly red, pink and white dessert - go bold - go brownie!
1 package German Chocolate cake mix
3/4 cup melted butter
1/3 cup evaporated milk
1/4 tsp butter flavoring
1/2 tsp vanilla
50 caramels (unwrapped)
1/3 cup evaporated milk
1 cup milk chocolate chips
1 cup toasted chopped pecans
Preheat oven to 350
Toast pecans for 7 minutes while oven is heating
Grease and flour a 9x13 pan
Unwrap caramels and put them in small sauce pan - being certain to accidentally knock over the chocolate chips and spill out some for snacking
Add 1/3 cup evaporated milk to the caramels and cook over medium heat until caramels have melted
Mix first 5 ingredients and pour 1/2 in prepared pan. Spread to cover bottom of pan
Bake for 6 minutes and remove from oven. It will not look done. It will be "poofy" but not done
Sprinkle with most of chips and pecans, then drizzle with caramel. This will deflate the brownies where they have risen but don't worry
Drop the remaining dough in random blobs over the brownies and sprinkle with the remaining chips and pecans.
Bake 16 minutes.
Remove from oven and cool on rack for 30 minutes.
Refrigerate to set caramel. This takes several hours. Overnight is best..
Cut into small pieces so they last longer!
Eat and smile because they are soooooo good.....Hope you like them!
Happy Valentines Day! I'm sharing with everyone over at Between Naps on the Porch
Cherished Bliss Craft ANDTell
Tuesday Timeout @ Reasons to skip the housework
Make something wonderful today!