Oh, sweet mercy. I have had an insatiable sweet tooth lately. I think between the lack of sleep from waking up 6-8 times a night with a sick baby and the busyness of work lately, I think I need sweets to sustain my desire to go on. I found this recipe on Pinterest, of course, and boy, is it a keeper.
Since I wanted to get rid of the majority of the 9x13 pan so I don't eat the whole pan myself, I gave some to a girl that we go to church with. I saw her when I was picking up my daughter from school. She was thrilled to get an unexpected bag of these after school, but I told her that she had to share with her dad since I know he loves brownies. Not ten minutes after I get home does my phone ring. It was the girl's dad. He said, "okay... my daughter comes home with a bag of brownies and says they are from you. At least, I hope they were from you. I just ate one of these, and I don't know where you got them or how you made them, but I'm thinking that I need to buy whatever you need to make these again. Now, I'm pretty sure that your husband loves you, but at this moment, I think I love you more. See? I love Cinnabon, and I eat there every couple of weeks. I would completely give up Cinnabon if I could have these on a regular basis. So, I just wanted to say thank you for however you made these, and I love you."
This recipe is originally from the almighty Pioneer Woman. She named them "knock you naked brownies," and yes, these are that good. Although, I am happy to report that as we were having these after a nice Sunday dinner at my parent's house, no clothes were lost.
2 boxes German chocolate cake mix
2 c pecans, finely chopped
1 2/3 c evaporated milk, separated
1 c butter, melted
100 caramels, unwrapped
2/3 c semi-sweet chocolate chips
powdered sugar (I forgot this in my excitement to eat them)
In a large mixing bowl, combine the box mix, pecans, 2/3 c evaporated milk, and melted butter. Mix well.
Bake this for 20-25 minutes.