Knock You Naked Brownies

It's the summer of brownies here on WGC and I'm not stopping anytime soon. We made those Rocky Road Brownies a few weeks back - excellent! We made the most perfect brownie recipe - epic! You know I'm forever a fan of the Slutty Brownies! And today... Knock you Naked Caramel Brownies.

A pile of 10 brownies stacked on top of each other covered in powdered sugar.

Why I Love This Recipe

These Knock You Naked Brownies first made an appearance here on WGC 10+ years ago. It came from my friend Ree of The Pioneer Woman and I will forever be indebted to her. Ree is one of the most kind and funny people I've met to date in this fun food blogging world of ours. She's down to earth and just wonderful. And the recipe....it's insane. It's gooey and caramel-y and it satisfies truly any sweet tooth.

Every single time I make these Knock You Naked Brownies, and thats probably 4-5 times a year for the past 10 years, I have a small nibble and then put it in the fridge to set for serving for friends / fam. And that small nibble turns into me eating pretty much half of the pan so what ends up being served at my dinner party is VERY VERY VERY SMALL bites of brownies. I am who I am, I'm not sorry. I have very little self control around chocolate and caramel.

12 individual brownie squares sitting next to each other with powdered sugar sifted on top of each brownie.  A sifter with powdered sugar sits next to the brownies.

Ingredients & Substitutions

All of the ingredients sit in individual prep bowls.  Ingredients consist of whole caramels, evaporated milk, chocolate chips, melted butter, powdered sugar, pecans, and evaporated milk.
  • German Chocolate Cake Mix – I use Duncan Hines
  • Evaporated Milk
  • Butter
  • Whole Caramels
  • Semi-Sweet Chocolate Chips
  • Powdered Sugar
  • Pecans - these are in the OG Ree recipe but I honestly omit them every time! But if you're into the Pecan world, please be my guest.

*Please see the the full recipe card below for instructions and full list of ingredients

How to Make Knock You Naked Brownies

A bowl with mixed together cake batter and melted butter.

Step 1: In a large bowl, mix together cake mix, ⅓ cup evaporated milk, and melted butter. Stir together until totally combined. The mixture will be very thick.

A square baking pan filled with the brownie batter.

Step 2: Press half the mixture into a well-greased parchment lined 9 x 9 inch square baking pan.

A square baking pan filled with the cooked brownie batter.

Step 3: Bake at 350ºF for 8 to 10 minutes. Remove the pan from the oven and set aside.

A layer of melted caramels has been spread over the baked brownie batter in the square baking pan.

Step 4: In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional ½ cup evaporated milk. When melted and combined, pour over the brownie base.

Chocolate chips have been sprinkled on top of the layer of caramels in the square baking pan.

Step 5: Sprinkle chocolate chips as evenly as you can over the caramel.

The unused brownie dough has been hand pressed into a large square on a piece of parchment paper.

Step 6: Turn out remaining brownie dough on the work surface. Use your hands to press it into a large square a little smaller than the pan.

The unused brownie dough has been placed on top of the chocolate chip caramel layer in the square baking pan.

Step 7: Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Powdered sugar has been applied to the top of the brownies sitting in the square baking pan.

Step 8: Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies and cut into either nine or twelve helpings.

Tips & Tricks

  • You MUST use a metal 9×9 baking pan. Glass doesn’t retain heat as well. The disposable ones don’t retain heat at all. My fav is super inexpensive and great for all brownies, blondies, bars etc.
  • The resting time when making these is essential. It allows for the brownies to slightly continue to bake once removed from the oven and cool over the course of at least 2 hours. This ensures a perfectly gooey brownie! 
A pile of caramel brownies covered in powdered sugar.

FAQs

What makes brownies fudgy instead of cakey?

A higher fat to flour ratio yields fudgy brownies while a higher flour to fat ratio will yield cakey brownies.

What's the difference between fudgy brownies and cake brownies?

Cake brownies are lighter and have more air!

Does the toothpick trick work for brownies?

For the most part yes - unless you're talking about super gooey brownies with caramel like these Knock You Naked Brownies. In that case, you'll just want to make sure the top layer isn't still shaking and you'll be good to go.

Storage

These brownies are gooey - so it's best to store them, covered with plastic wrap, in the fridge! I like to slice them right before serving (cold) so the cuts are the neatest!

More Brownie Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Knock You Naked Brownies

Author: Gaby Dalkin
5 from 4 votes
These truly decadent Knock You Naked Caramel Brownies are so wildly delish and sweet - they will satisfy any sweet tooth!
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 people

Ingredients
  

  • 1 18.5 ounce box German Chocolate Cake Mix I use Duncan Hines
  • cup evaporated milk
  • cup chopped pecans (optional)
  • ½ cup butter melted
  • cup Semi-Sweet Chocolate Chips
  • ¼ cup Powdered Sugar (optional)

For the Caramel

  • ½ cup evaporated milk (additional)
  • 60 whole caramels unwrapped

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, mix together cake mix, ⅓ cup evaporated milk, melted butter and pecans. Stir together until totally combined. Mixture will be very thick.
  • Press half the mixture into a well-greased parchment lined 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove the pan from the oven and set aside.
  • In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional ½ cup evaporated milk. When melted and combined, pour over the brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
  • Turn out remaining brownie dough on the work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
  • Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

Notes

  • You MUST use a metal 9×9 baking pan. Glass doesn’t retain heat as well. The disposable ones don’t retain heat at all. My fav is super inexpensive and great for all brownies, blondies, bars etc.
  • The resting time when making these is essential. It allows for the brownies to slightly continue to bake once removed from the oven and cool over the course of at least 2 hours. This ensures a perfectly gooey brownie! 

Nutrition Information

Calories: 496kcal | Carbohydrates: 72g | Protein: 6g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 500mg | Potassium: 323mg | Fiber: 2g | Sugar: 53g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 2mg
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