I’ve been feeling out of sorts today mainly because I acquired another rejection slip today. A wonderful one: “I like your voice, the story elements, the plot BUT …” I know, I know, it’s all part of the process but rejection hurts, and if you’re anything like me chocolate helps. I’m thinking brownies today, and this is hands down the best brownie recipe I’ve ever tasted. I’ve made these twice for my husband. The first time he ate one he danced around the kitchen a little. I’m not kidding. They are that good.
Without further delay, I present to you Knock You Naked Brownies from The Pioneer Woman:
1 stick of butter
1/3 cup plus 1/2 cup of evaporated milk
18.5 oz. box of German chocolate cake mix
1 cup of finely chopped pecans
60 caramel candies, unwrapped
1/3 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease and flour 9×9 inch baking pan. Pour your heart and 1/3 cup evaporated milk into a bowl with the cake mix. Add melted butter and chopped pecans and mix together – it’s going to be very thick, kind of like the skin you are developing. Divide the dough in half and press it down into the bottom of the baking pan. Bake until slightly set, 8 to 10 minutes, remove from the oven and set aside, like your bitterness.
In a double boiler, combine the caramels and remaining 1/2 cup of milk. Stir occasionally until caramels are totally melted, like your resolve. Pour the mixture over the first half of the brownie mix in the pan. Sprinkle the chocolate chips on top. Next, on a clean surface or wax paper press the remaining half of dough into a square shape a bit smaller than the size of the pan. Carefully set the second layer of dough on top of the chocolate chips. Bake for 20-25 minutes. Remove from oven and set aside to cool. Cover the pan and refrigerate the brownies for a few hours to let them “set”. Or you can be like me and skip this step and start eating them as soon as they are cool enough not to burn your tongue.
Ah yes, chocolate makes everything better.