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Knock You Naked Brownies

Knock You Naked Brownies

Knock You Naked Brownies

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Knock You Naked Brownies
4.9 rating based on 12,345 ratings
4.9/5 (12)
Course: BarsDifficulty: Medium



Moist chocolate chip brownies with a gooey caramel layer in the center. The caramel layer is made with the cube-shaped, soft-ish caramel candies that are individually wrapped.


  • 1 (18.25 oz) package German chocolate cake mix (see note *)

  • 1 cup chopped nuts of choice (walnut, pecan, or peanut are good options)

  • 1/3 cup + 1/2 cup evaporated milk, divided

  • 1/2 cup melted butter

  • 60 vanilla caramels unwrapped (about one 14-ounce package)

  • 1 cup semisweet chocolate chips


  • Pre-heat oven to 350F and grease a 9x9x2-inch (see note **) glass baking dish. In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of prepared pan and bake for 8 to 10 minutes. Remove from oven.
  • In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 25 minutes (or less for gooier brownies). Let cool before cutting.


  • * Since this recipe was posted, cake mix boxes have shrunk from 18.25 ounces, to 16.5 ounces, to, as of this writing, 15.25 ounces. Many “cake mix” recipes don’t work anymore because a box of cake mix is not what it used to be. My advice: use only recipes that specify EXACTLY what size box this was developed for, and avoid any recipes that just call for “1 box of cake mix” without specifying which size! The Cake Decorist has a great in-depth article on this, but in short:
    — to turn a 16.5 oz cake mix into an 18.25 oz mix, add six tablespoons of all-purpose flour
    — to turn a 15.25 oz cake mix into an 18.25 oz mix, add in 11 tablespoons of all-purpose flour and 1/4 teaspoon baking powder
    — best option: keep a spare box of yellow cake mix for this purpose and use a kitchen scale to weigh out the exact amount you need to add. You can mix yellow cake mix with any flavor.
  • ** The original recipe called for a 9×13″ pan but many reviewers felt like this made brownies that were too thin, and after testing, I agreed. The recipe has been updated to the 9×9″ pan as per reviewer recommendations.
  • Photo by cookbookqueen cc.
  • This recipe supposedly originated at the Salt Creek Restaraunt in Breckenridge, Colorado.


Name & Location
(example: Sue in LA)
I've made this recipe MANY times. After the first frustrating attempt at making them in the prescribed 13x9x2 pan, I switched to using an 9x9 pan. As one commenter said, it's very hard to spread half of the small amount of batter in the bottom of the pan, let alone cover the pan with the remaining half for the top. For a 9x9 pan, I use one of the small packages of Werther's individually wrapped caramels - these are my favorite caramel, and the small package, about 5.5oz I think, provides just the right amount of caramel for this recipe, in my opinion. By the way, my recipe, which is identical in ingredients, did not say to refrigerate the bottom half before adding the top batter. I can't wait to try that! I'm sure it will result in the chocolate chips remaining somewhat firm. Mmm. And, the suggestion to try it with white chocolate chips in the middle sounds like a great variation to me! Oh, and here's a trick I use for getting the bottom batter spread quickly and evenly in the pan - since I use a 9x9 pan to bake the brownies in, I then use an 8x8 pan to press the batter into place. Not too firmly, just enough to get it the way you want it.
- Ellery in Phoenix, AZ
I made this for christmas one year and it was a huge hit! My family loved it and is constantly asking me to make it for any occasion that we all get together! If I do the 9x13 pan I double the recipe except for the caramels. It makes spreading the mixture soo much easier and you don't get just a thin layer.
- Melissa in Michigan
Found this recipe last Christmas and have made them countless times since then. I've brought them to work and everyone there wanted the recipe. They are very fudgy. I would like to know the calories, fat per cookie,etc.
- Evelyn in Canada
I made these for my family and everyone loved them! They're my new favorite dessert! Just make sure you let them cool for a VERY long time before cutting, because if you don't the caramel will run.
- Christina in Pennsylvania
I would (and have) made this again and again and again.
- A Baker
these were incredible! I've made them a few times now and everywhere I take them people want the recipe. Now those people are telling me that everywhere they take them someone's asking them for the recipe. This a definate keeper!
- A Baker
Love the taste but how the heck do you spread 1/2 the batter into a 9x13?? Only to get a very, very thin layer... Can someone comment on this? I put mine into a 8x8 and reduced the caramels to accomodate.. Again, love the end result but a 9x13? Very frustrating..
- A Baker
I think these make a great snack for kids parties my friends daughter had them for a christmas party at her house and she loved them they did not last long though! If you ever get the chance try them they are a bite of heaven!!!
-  Joey Oz in Mt. Everest
Have made these for years. Always a big seller at church bazaars. I always make them in a 13x9 pan, unwrap the caramels beforehand while watching T.V., press the second layer of batter in my hands in sections, and lay it on the caramel-chocolate layer. They also freeze well. It's so worth it!!
- A Baker
I have made this time and time again. It's always a favorite and always requested for me to make. One thing I do to get the batter spread evenly is I get a piece of wax paper, and roll it out with a rolling pin and then transfer it into the dish, makes it much easier to cover the bottom.
- Angi in IL
i used a 'rich chocolate' mix rather than german chocolate but otherwise followed the recipe as written (and baked for full 28 mins). i also made sure to chill it until it was solid before putting on the 2nd half of the brownie. i learned one thing tho: when cooling before cutting, do NOT chill it! the carmel becomes like rock! i had to let mine warm up before i could cut it! to cookie baker in arnprior: yes, it is a VERY thin layer! but it rises a bit with baking, and with all the layers together makes a 'normal' thickness brownie. it's just a bit tricky, that's all
- Lee in Manitoba
Everyone loves these! They go like wildfire.
- A Baker
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