Cemetary Brownies

I first came across these brownies in a cookbook I got a few Christmas's ago.  It was a Pioneer Woman recipe, and I decided to roll up my sleeves and give them a try.  I ended up taking them to my family's cemetery, which we travel to every spring to clean up and do some landscaping.  They were a huge hit!!  As I typed up the recipe to email to my family members, I decided they needed a new name.  Cemetery brownies were born.  I realize it's not the most attractive name for a dessert, but it just ended up sticking, and now I can't imagine calling them anything else.  Now before I get to off topic, back to these delicious brownies.  If you like caramel, pecans, and German chocolate cake...keep reading!  These are a little messy (some people prefer to eat them with a fork), but the recipe is foolproof.  I have never met anyone who didn't immediately love them, even if you aren't a brownie fan. 

Because this will be my first actual post involving a recipe, I decided to add in a few extra pictures to help walk ya through it. :)  If this is a feature you guys want me to keep including, just say the word!  Now...on to the brownies..

Cemetery Brownies:

INGREDIENTS:

*1 box of German chocolate cake mix. (I usually use Duncan Hines)
*1 stick of butter (melted)
*1 cup of chopped pecans
*45-50 caramels unwrapped. (The original recipe calls for 60, I always end up with way more then I need.)
*1/2 cups semi-sweet chocolate chips
*1/3 cup plus 1/2 cup of evaporated milk (I buy one small can)
powdered sugar


1.  Preheat oven to 350 degrees F.  Grease and flour a 9x9, or 8x8 inch baking dish.

2.  In a medium mixing bowl, mix 1/3 cup of evaporated milk with cake mix, and melted butter.  If using Duncan Hines, discard the 2nd bag included in the box with coconut flakes and nuts.  For this recipe, we are only using the first bag.  Add the chopped pecans.

3. Mix ingredients together, it should turn into a very thick, cake-like dough!  Divide the dough straight down the middle..

4.  Press the first half of the dough in the bottom of greased baking dish, using fingers to even out.

5.  Bake for 8-10 minutes, depending on your oven, until just set.  Remove from oven and let cool.

6.  In a double boiler, or microwave safe bowl, combine caramels and remaining 1/2 cup of evaporated milk. (If microwaving, heat in 30 second increments, stirring in between.)

 

7.  Keep stirring occasionally, until mixture is completely melted, and you have a smooth, shiny caramel sauce.

8. Pour caramel mixture over the first baked brownie layer, making sure to spread it out evenly.

9.  Sprinkle chocolate chips over the top.

 

10.  This can be the tricky part.  On a clean, non-stick surface (I used wax paper)  You're going to take the 2nd half of brownie dough, and form it into a square shape slightly smaller than the baking dish. 

 

 

11.  Verrrry carefully place it on top of the chocolate chips and caramel.  This will be the top layer of your brownies. 

 

 

12.  Bake at 350 again for 20-25 minutes.  Remove and let brownies cool completely at room temp, then cover and refrigerate.    Allow them to set several hours, even overnight if you have the time.

 

 

 

13.  When you are ready to serve them, sprinkle with powdered sugar and cut into squares. 

 

 

 



 



 

Enjoy!  And remember, these can get a little "sticky", so be sure to store them in the fridge!