Ingredients
- 1 box Chocolate Cake Mix
- ⅓ cups Evaporated Milk
- 1 stick Butter, Melted
- 9 whole Peanut Butter Cups
- 12 whole Rolo Candies
- ½ cups Finely Chopped Pecans
- ⅓ cups M&Ms
- ¼ teaspoons Salt
- Powdered Sugar (for Sprinkling)
Preparation
- Preheat the oven to 350 degrees.
- Put the dry cake mix in a large bowl and stir in the evaporated milk. (Mixture will still be dry.) Next, pour in the melted butter, stirring gently until the mix just comes together (don’t overmix.)
- Divide the mixture in half and press half of it in the bottom of a greased 8 x 8-inch baking pan. Lay the peanut butter cups over the top. Peel the Rolos and place them in the spaces between. Sprinkle nuts into the cracks, followed by M&M’s. Finally, sprinkle the salt all over.
- Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan. (It will be very sticky.) Transfer it to the pan and lightly press it to cover all the ingredients. Bake for 22 to 25 minutes, or until the batter is fully baked. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours.
- Remove the brownies from the pan in one piece, then sprinkle on plenty of powdered sugar. With a sharp serrated knife, cut into small squares.
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