“Knock You Naked Brownies” are an indulgent dessert that combines layers of rich chocolate chip brownie with a gooey caramel center, making them irresistible. The unique texture and flavor come from using soft, cube-shaped caramel candies that melt into a delicious, buttery caramel sauce. Here’s a breakdown of what makes these brownies special:
Key Elements:
Brownie Layers: The base and top layers are made from a chocolate chip brownie batter, which is fudgy and moist. These layers give structure to the bars while adding a deep chocolate flavor.
Gooey Caramel Center: The highlight of this dessert is the caramel middle. To achieve this, you’ll melt down the individually wrapped caramel candies with some evaporated milk, creating a thick, creamy caramel that doesn’t harden completely but stays perfectly soft and gooey, even after cooling.
Assembly Tips:
The brownie batter is split into two parts, with the first half baked partially before adding the caramel layer. This ensures the caramel doesn’t sink to the bottom.
After spreading the melted caramel over the partially baked brownies, you’ll add the remaining batter on top. A helpful tip here is to press the remaining dough into flat pieces before placing it over the caramel, so it covers more evenly.
Ingredients
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
extra chocolate chips and nuts for garnish (optional)
Directions
- 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.
- If desired, sprinkle top with extra chocolate chips and nuts (optional) (pictured).
- Return to oven and bake 25 minutes (or less for gooier brownies). Let cool before cutting.
Notes
- * 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.