CARMEL PECAN BROWNIES
THESE BROWNIES ARE SO DELICIOUS AND GOOEY. YOU CAN EAT THEM WITH A FORK OR CHILL UNTIL FIRM BEFORE EATING.
List of Ingredients
- 14 OUNCE PACKAGE CARMELS
- 2/3 CUPS EVAPORATED MILK, DIVIDED
- 18.25 OUNCE PACKAGE CARMEL FLAVORED CAKE MIX ***
- 3/4 CUPS MELTED BUTTER
- 2 TEASPOONS VANILLA EXTRACT
- 3/4 TEASPOONS GROUND CINNAMON
- 1 1/2 CUPS PECANS PIECES
Instructions
- PREHEAT OVEN TO 350°.
- UNWRAP CARAMELS AND PLACE IN A MEDIUM SAUCEPAN. ADD 1/3 CUPS EVAPORATED MILK. COOK OVER LOW HEAT UNTIL CARMELS MELT, STIRRING OFTEN. REMOVE FROM HEAT, AND SET ASIDE.
- COMBINE REMAINING 1/3 CUP MILK, DRY CAKE MIX AND NEXT 3 INGREDIENTS, STIR JUST UNTIL BLENDED.
- SPREAD HALF OF THE DOUGH INTO A LIGHTLY GREASED 9" SQUARE PAN.
- CHILL REMAINING DOUGH.
- BAKE FOR 10 MINUTES. COOL IN PAN ON A WIRE RACK 5 MINUTES.
- POUR WARM CARAMEL MIXTURE OVER BROWNIE LAYER IN PAN. SPRINKLE WITH PECANS.
- SPOON REMAINING HALF OF DOUGH IN 9 EQUAL PORTIONS ON WAX PAPER.
- PAT EACH PORTION INTO A 3" CIRCLE. PLACE CIRCLES OVER PECANS IN PAN, OVERLAPPING SLIGHTLY ( DOUGH WILL SPREAD DURING BAKING ).
- BAKE FOR 25 MINUTES. COOL COMPLETELY IN PAN ON A WIRE RACK. COVER AND CHILL THOROUOGHLY BEFORE CUTTING.
- **** SUBSTITUE DEVIL'S FOOD CAKE MIX FOR CARAMEL CAKE MIX IF DESIRED. OMIT THE CINNAMON AND BAKE FOR 30 MINUTES INSTEAD OF 25 MINUTES.
- 15 BROWNIES
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