Don and Debbie are a couple of lucky ducks on an Alaskan cruise right now. You know what that means? We are running the B&B! 11 days, all day long, non stop Bed & Breakfast. Woo hoo!
Those of you coming to stay with us these next 2 weeks are sure in for a treat. Last weekend guests had Triple Chocolate Layered Brownies awaiting them in their rooms, Mexican quiche, French toast, chocolate covered strawberries, Roasted Pablano Alfredo Pasta with fresh baked bread and delicious wine from a local winery, beautiful wedding cakes for their elopements and much more….
Start your summer off right and come stay with us! And do yourself a favor and bake these brownies. And pour yourself a glass of milk because you will need it. Trust me.
Triple Chocolate Layered Brownies
(adapted from the Pioneer Woman- whose recipe was adapted from a dessert at the Salt Creek Steakhouse in Breckenridge)
1 box German chocolate cake mix
1 box dark chocolate cake mix
1 cup each coarsely chopped pecans and hazelnuts
2/3 cup evaporated milk (separated into 2- 1/3 cups)
1/2 cup evaporated milk
1 cup melted butter (separated into 2- 1/2 cups)
60 caramels (my bag only had 54 and it turned out just fine, in case you were wondering)
1/2 cup semi-sweet chocolate chips
Powdered sugar for dusting
Combine German chocolate cake, 1/3 c milk, 1/2 c butter, and nuts. It will be thick so just pat it down into a greased pan (I used 9×13). I baked it for about 10 minutes on 350*.
In a double boiler add 1/2 c milk and caramels. Melt. Now.. Just so you know, it took FOREVER for these things to melt. Although, I was using an egg poaching pan and a small pot as a doubler boiler. (If anyone knows where you can buy a small double boiler, we need one bad!) Then pour over brownies in the pan.
Sprinkle chocolate chips over the caramel layer.
Mix the dark chocolate mix with the remaining 1/3 c milk and 1/2 c butter and carefully put it on top of the caramel. Ree suggests patting it out on the counter into the size and shape of the pan then transferring it. I grabbed small amounts and flattened them with my fingers and placed them on top. It worked great too.. It all blended together when it baked.
Bake for 20-25 minutes on 350*
Pull out and let cool completely, then stick in fridge for awhile (I did overnight). Then pull them out of the pan (you don’t know about pulling them out, because I forgot to say that I put down parchment paper before greasing- makes it easy for pulling them out of the pan!). Generously (very generously) dust the brownies with powdered sugar. Cut them up. Don’t take a bite before pouring that glass of milk!!