Cheater Boy's Brownies for Mistress - Easy Recipes for Service submissives

1 Box of Fudge Brownie Mix
2 Large eggs
14 oz (one medium bag) of caramels
1/2 cup of evaporated milk
     (Just a good boy note - seriously, there's a difference between this and sweetened condensed
         milk.   Don't try and get clever - you'll wind up needing an entirely new set of kitchenware.)
1/3 Cup of Vegetable Oil
1/2 Cup of Filtered water
1 Egg Yolk 
1 Cup of Chocolate Chunks (chunks, not chips) 



To separate an egg yolk from its white - you can either use a cheap silicone toy that they make and sell on amazon for $5...or you can learn a new skill. 

And seriously, who doesn't want a sub boy with new skills?  >.<

Crack the egg in half carefully in the middle, width wise, and gentle roll the yolk back and forth between the two pieces, letting the white drain a little more with every roll.   Be vewwwwy gentle...(you're hunting wabbits) - - - or you'll break the yolk and have to try again.

Preheat the oven to 350.   Make sure the metal grate is in the middle rack in the oven.  

Spray down at 9 x 9 (for thicker, chunkier brownies) or a 13 x 9 (for thinner, chewier brownies)

Now blend the eggs, water and oil (preferably in a large Kitchen-Aid - if you don't have one use a whisk and a loooot of elbow grease.    It will work out your arms and give you nice pretty forearms for Mistress to cuff.   Trust me.  

Or it'll make your arms hurt and possibly cause tennis elbow (aka, lonely male in basement elbow).  But probably not.  Probably. 

Now get your mind out of the gutter, and whip the mixture.   Once the mixture is beaten to a slight froth and a uniform golden color, fold into the (cheater) brownie mix.   Fold it with a silicone spatula, not a whisk.   If you don't have a silicone spatula that hasn't been used on your ass - then next time buy one just for cooking!   (And behave more often.)

Pour half of the mixture into the bottom of the pan and put it somewhere away from the heat. 

Now pour the evaporated milk into a medium pan, and slowly fold in the caramels over a low-medium heat.   Keep the mix constantly moving, and lower the heat if you see any bubbles, or heavy steam.   Use a silicone spatula and constantly fold.   Once the mixture is melted evenly, pour slowly and gently over the layer of brownie in the pan.    Drizzle if if you have to, but keep the two layers as separate as possible.  

Pour on the last of the brownie mix and smooth carefully.    Place in the oven, and bake for 20 minutes.    Check the surface of the brownies for a finished texture - if nothing, then increase by five minute increments until the surface of the brownies looks finished.   It should be between 30 and 35 minutes total - checking every five minutes is a tool used because every oven holds heat differently.

Take out and set it aside, away from the heat, with the pan on a cooling rack.  

Once cooled to a warm (rather than hot) temperature - push the chocolate chunks down into the top layer of the brownie gently.    Give it another few minutes to cool further - and then cut carefully into 2" x 2" squares and serve with milk, hot chocolate, or cider.