Drop Dead Delish Brownies & A Reason For Science Experiments
We finally found a reason to use a cake mix. You read that correctly….a cake mix…from a Box! Usually we strongly advocate against the consumption of sweet treats from a cardboard container because of the abject inferior flavor. But, in this instance (and probably ONLY this instance) we recommend you use a really chocolatey cake mix. The more chocolate in the cake mix, the better your Drop Dead Brownies will be. Trust us, it’s the only way.
You may have heard these brownies called by different name. Shakespeare and others may want you to believe that a rose (or brownie) called by another name may smell (or taste) just as sweet. Well, they’re wrong. These are the quintessential brownies. Call them Drop Dead Delish, call them Killer, call them Better Than…this recipe for brownies will knock your socks off. Your taste buds will thank you.
As if the incredible fantasmic flavor combo isn’t enough for you, this recipe is also SUPER simple…not at all time or labor intensive!
BTW…If you’re in the mood to get a little crazy (which we are always in favor of), we came up with some possible ideas if you feel the need to switch up the recipe.
- Instead of using a chocolate cake mix, use a white or yellow cake mix to create a fabulous “blondie”
- Use butterscotch in place of caramel. We think that using BOTH would be a little excessive….but please, prove us wrong!
- Use a strawberry cake mix, white chocolate chips, and caramels for a twist on chocolate dipped strawberries.
- Switch up the type of nuts you use! Macadamia would be FABULOUS!
Go brownie crazy and use your imagination – share your combo with us! But just please don’t take our word on how WONDERFUL and easy these are. Do some experimenting on your own. If you eat these brownies in the name of science then the calories simply don’t count. At least that’s what we’re telling ourselves…Enjoy!
Ciao for now!
V & K
- 1 box (18.5 Ounce) Chocolate Fudge Cake Mix OR Chocolate Fudge Brownie Mix
- 1 cup Finely Chopped Pecans
- 1/3 cup Evaporated Milk
- 1/2 cup Evaporated Milk (extra, it will be not quite 1 can)
- 1/2 cup Unsalted Butter, Melted
- 60 whole Caramels, Unwrapped (about 2- 14 oz bags)
- 1/3 cup Dark Chocolate Chips
- Powdered Sugar
Preheat the oven to 350 degrees.
In a bowl, mix together cake mix, pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. The batter will be very thick…this is absolutely correct.
Press half the mixture into a well-greased 9 x 9 inch or a 13 x 9 x 2 square baking pan. (Be sure to GENEROUSLY grease the pan or else your brownies will stick to the sides and it will be impossible to get them out of the pan). Bake for 8 to 10 minutes depending on the size of the pan. Remove from oven and set aside. Do not over-bake this step because you are going to be baking it again.
In a heatproof bowl set over a saucepan of boiling water melt the caramels with the 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Evenly sprinkle the chocolate chips over the caramel.
Grease a work surface and turn out the remaining half of the batter. Grease your hands and press the remaining batter into a square that is slightly smaller than the size of your pan.
Carefully use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. Don’t worry if it breaks when you’re setting it over the caramel. Just try and piece it together as best you can so the caramel doesn’t ooze through the cracks. It doesn’t have to be perfect.
Bake for 20 to 25 minutes depending on the size of the pan. Remove from pan and allow to cool, then cover and refrigerate for several hours. When you’re ready to serve, sift powdered sugar over the surface of the brownies. Cut into pieces and carefully lift out of the pan. Serve at room temperature for best “goo”.