Goopy Caramel and Pecan Brownies




1 boxed devil’s food cake mix

1 cup chopped pecans

1/2 cup melted butter

1/3 cup evaporated milk


1  package caramels (14.5 oz.)

1/2 cup evaporated milk


butter and flour for baking dish


1/4 cup powdered sugar


Preheat oven to 350° F.


Make these brownies the day before you want to eat them. They really need to chill for optimum goopiness.


Get the kids to start unwrapping the caramels. It’s OK if they eat a few. Finish unwrapping them when the kids get bored.


In a large bowl, dump the cake mix, pecans, 1/3 cup evaporated milk and melted butter. Stir it up. It will be thick. Prepare an 8 x 8 or 9 x 9 square baking dish with butter and flour. Press half the dough into the baking dish. Bake for 8-10 minutes. Set aside.


Melt the caramels with 1/2 cup evaporated milk. You can use a double boiler or a bowl set over simmering water. Or you can melt it in a microwave using a glass bowl, stirring and checking at 30 second intervals. When the caramel is melted, give it one last good stir and pour it over the baked brownie layer.


Turn the remaining dough onto a sheet of plastic wrap on the counter. Press the dough into a square a little smaller than the baking dish. Turn the square of dough on top of the melted caramel mixture and remove plastic wrap.


Bake for 20 minutes. Allow to cool to room temperature, cover the dish and refrigerate for 3 hours or overnight.


Sift the powdered sugar onto the top of the cooled brownies and cut into 9 or 12 pieces. Put ’em on a plate and stand back.