Pioneer Woman, Ree Drummond’s classic dense chocolate brownies with powdered sugar on top, super YUM!
How to Make Brownies That Will Make You the Star of Any Party
Brownies, who doesn’t love chocolate brownies? There is nothing better than delicious and classic dense cakes with powdered sugar on top. Chocolate lovers will adore the following recipe. Brownies are a staple dessert that everyone loves. Love the corners on brownies, check out this excellent brownie pan.
Whether you’re hosting a party or just looking for a sweet treat, these homemade chocolate brownies are sure to make you the star of any event. With a delicious, dense texture and the perfect amount of chocolatey goodness, these are sure to be a hit. So, if you’re ready to start baking, let’s get started with this easy brownie recipe!
The history of the brownie is somewhat of a mystery. Some believe that it was first created in the United States in the late 19th century. Others think it was created in the United Kingdom around the same time. Either way, brownie\ recipes have been around for a long time and remain one of the most beloved treats.
Brownie recipes originated as a cross between a cake and a cookie. They were meant to be an easy-to-make treat that didn’t require too much effort or time to make. The original recipe was made with baking chocolate, butter, sugar, eggs, and flour. Over time, variations of this recipe were created, including the addition of nuts and various flavorings.
Today, brownies are a staple in bakeries, restaurants, and homes around the world. From traditional recipes to more creative versions, there are endless possibilities when it comes to baking brownies. Whether you want to stick to the classic recipe or try something more adventurous, you’re sure to find a delicious brownie that fits your taste buds.Print
Brownies, who doesn’t love brownies? There is nothing better than delicious and classic dense chocolate brownies with powdered sugar on top. Chocolate lovers will adore the following recipe.
- Prep Time: :15
- Cook Time: :35
- Total Time: 2:30
- Yield: 6 1x
- Category: Dessert
- Method: Baked
- 1 stick butter, melted, plus more for greasing
- All-purpose flour, for dusting
- 1/3 plus 1/2 cup evaporated milk
- One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
- 1 cup finely chopped pecans
- 60 caramels, unwrapped
- 1/3 cup semisweet chocolate chips
- 1/4 cup powdered sugar, sifted
- Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan.
- Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it’ll be pretty thick!
- Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.
- While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour the caramel mixture over the first baked layer, spreading so it’s evenly distributed. Sprinkle the chocolate chips all over the top.
- Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.
- When you’re ready to serve them (or give them to someone you love!) sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan.
- Serving Size: 6