The Olive Bin

Caramel-Pecan Brownies

Preheat oven to 350 degrees F. Line a cookie sheet with foil; set aside. Line a 9x9" baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside. In medium bowl combine 3/4 T Butter olive oil, 1/2 tsp cinnamon, salt, and cayenne pepper. Stir in pecans. Spread coated pecans on prepared cookie sheet. Bake for 8 minutes or until lightly toasted. Cool on wire rack. In large bowl, combine cake mix, 1/3 C evaporated milk, and remaining Butter olive oil. Stir until thoroughly combined for dough-like consistency. Press half of dough in prepared 9x9" baking pan. (Refrigerate remaining dough.)Bake for 8 to 10 minutes or until toothpick inserted into center comes out clean. Meanwhile, in medium saucepan, combine caramels and remaining evaporated milk. Cook and stir over medium-low heat until melted. Pour caramel mixture over baked brownie layer in pan; sprinkle chocolate chips and toasted pecans over top. Remove remaining dough from refrigerator; roll between two sheets of parchment paper into a slightly-smaller-than-9" square. Place dough on top of carmel layer. Bake for 20 to 25 minutes or until center is just set. Cool in pan on a wire rack. When thoroughly cooled, cover and refrigerate for 2 or more hours before serving. Just before serving, use foil to lift uncut brownies out of pan. Combine powdered sugar, cocoa powder, and remaining cinnamon; sift over brownies. Cut and serve.
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Ingredients

Number Of Servings: 16

3/4 T + 3/8 C of The Olive Bin's Butter Olive Oil
1/2 tsp + 1/4 tsp ground cinnamon
1/4 tsp salt
1/4 tsp cayenne pepper
1 C chopped pecans
1 box (18.25 oz) German chocolate cake mix
1/3 C + 1/2 C evaporated milk
60 individual caramels, unwrapped (about 18 oz)
1/3 C semisweet chocolate chips
2 T powdered sugar
2 T cocoa powder

Directions

  1. Preheat oven to 350 degrees F. Line a cookie sheet with foil; set aside. Line a 9x9" baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside.
  2. In medium bowl combine 3/4 T Butter olive oil, 1/2 tsp cinnamon, salt, and cayenne pepper. Stir in pecans. Spread coated pecans on prepared cookie sheet. Bake for 8 minutes or until lightly toasted. Cool on wire rack.
  3. In large bowl, combine cake mix, 1/3 C evaporated milk, and remaining Butter olive oil. Stir until thoroughly combined for dough-like consistency. Press half of dough in prepared 9x9" baking pan. (Refrigerate remaining dough.) Bake for 8 to 10 minutes or until toothpick inserted into center comes out clean. 
  4. Meanwhile, in medium saucepan, combine caramels and remaining evaporated milk. Cook and stir over medium-low heat until melted. Pour caramel mixture over baked brownie layer in pan; sprinkle chocolate chips and toasted pecans over top. Remove remaining dough from refrigerator; roll between two sheets of parchment paper into a slightly-smaller-than-9" square. Place dough on top of carmel layer. 
  5. Bake for 20 to 25 minutes or until center is just set. Cool in pan on a wire rack. When thoroughly cooled, cover and refrigerate for 2 or more hours before serving. Just before serving, use foil to lift uncut brownies out of pan. Combine powdered sugar, cocoa powder, and remaining cinnamon; sift over brownies. Cut and serve.

 

Additional Info

Adapted from Hy-Vee "seasons" recipe

Associated Products

Butter Olive Oil
Butter Olive Oil
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