Today I’m sharing a recipe with you that I first found back in 2012 I believe was the first ever pin I tried out myself!
And here it is that fabled pin of legend from the pioneer woman and her Knock You Naked Brownies! Who I believe in turn was inspired by some Killer Brownies which are apparently sugary goodness that is only available in Ohio but fear not these are amazing!!
I’ve tweaked her recipe a smidge, but truth be told only to make it harder for myself in that rather than melting already bought caramels I make the caramel sauce myself, and I also replaced the pecans with (on different occasions) rolos, malteasers and wispa bits – one day I may even do all three, cause why waste space that could be filled with chocolate with nuts – that’s almost healthy!! Oh and I’ve always used a Devil’s Food or Chocolate Fudge cake mix and had fantastic results mainly because I’ve never been able to find a German Chocolate mix here in the UK.
So here is the basic premise of steps to get the Best Brownies you’ve ever tasted! Trust me on this I’ve had so many compliments when I’ve made these Brownies. the favourite seems to be with Malteasers just so you know, but I thoroughly encourage experimentation!!
And now the details! On to the Recipe!!
- 115g unsalted butter, melted, plus extra for greasing
- 80ml evaporated milk
- 1 Box of Chocolate Cake Mix (I used Betty Crocker's Devil's Food)
- 1 bag chocolate chips
- 1 sharing bag of other chocolates (e.g. malteasers, wisp bites, rolls, munchies etc)
- 75g white sugar
- 75g soft brown sugar
- 40g unsalted butter
- 100g double cream
- 40ml golden syrup
- pinch of salt
- Preheat the oven to 180C (350F) and grease a baking pan
- Put the box of cake mix in a bowl and add the 80ml evaporated milk and melted butter, mix it all together to create a thick dough like mixture (for want of a better word)
- Cut the mixture in half and spread one half out in the bottom of the pan, I usually just push it out into the corners
- Bake for 8-10 minutes until it is just set, then remove from the oven and set to one side.
- While this is cooking and then cooling it's time to make the caramel sauce.
- Tip your 75g of white sugar into a heavy based pan and melt with 25ml water until it is a rich reddish brown - try not to stir it until it begins to turn more golden.
- Remove the pan from the heat and add the butter
- Then add the brown sugar, double cream, golden syrup and salt and return to the heat and bring to the boil, making sure it doesn't boil over!
- Then reduce the heat slightly and let your lovely mixture simmer for around 5-7 minutes (or until it reaches around 120C on a candy thermometer.
- Remove it from the heat to let any bubbles subside then give it a swirl and pour over the first layer of brownie.
- Let it sit for around 10 minutes just to cool down ever so slightly otherwise your next layer of chocolate is going to melt immediately.
- Once you've waited as long as you can add your layer of chocolate chips and whatever other chocolately goodness you may be adding
- Then add your second layer of brownie on top - all in one layer as the pioneer woman suggests although I've never quite managed this so I add it in bits and squidge it together until it's as solid as I can get it
- Bake for another 20 - 25 minutes then remove and allow your brownies to cool to room temperature.
- As the pioneer woman says this next part is torture, once your brownies are at room temp, they then need to be covered and placed in the fridge for a couples of hours or at least overnight to allow the caramel to firm up slightly.
- Once you have endured this agony, take them out of the fridge, sprinkle with some icing sugar, then you may remove, cut up and devour these beauties!
Please let me know what your thoughts are on this recipe!!