Description
Decadent Knock You Naked Brownies feature a rich German chocolate cake base layered with melted caramel and semi-sweet chocolate chips, topped with another brownie layer. These indulgent brownies combine nutty pecans and a creamy caramel-chocolate middle for a mouthwatering treat perfect for dessert or special occasions.
Ingredients
Brownie Base
- 1 box (15.25 oz) German Chocolate cake mix (e.g., Duncan Hines)
- 1 cup finely chopped pecans
- 1/3 cup evaporated milk
- 1/2 cup salted butter, melted
Caramel Layer
- 60 whole caramels, unwrapped
- 1/2 cup evaporated milk
- 1/3 cup semi-sweet chocolate chips
Topping
- 1/4 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the brownie layers.
- Prepare Brownie Mixture: In a large bowl, combine the German chocolate cake mix, finely chopped pecans, 1/3 cup evaporated milk, and melted salted butter. Stir thoroughly until the mixture is fully combined and thick.
- Bake Bottom Brownie Layer: Grease a 9-by-9-inch square baking pan well. Press half of the brownie mixture evenly into the pan. Bake in the preheated oven for 8 to 10 minutes until partially set. Remove from the oven and set aside.
- Make Caramel Topping: Using a double boiler or placing a heatproof bowl over a saucepan of boiling water, melt the 60 unwrapped caramels together with the remaining 1/2 cup evaporated milk. Stir until smooth. Pour this caramel mixture over the baked brownie base. Evenly sprinkle the semi-sweet chocolate chips across the caramel layer.
- Prepare Top Brownie Layer: Turn out the remaining brownie dough onto a sheet of parchment paper. Use your hands to press it into a large square slightly smaller than the pan size. Then carefully lift the parchment paper to slide this brownie layer over the caramel and chocolate chip topping.
- Bake Top Layer: Return the pan to the oven and bake for 20 to 25 minutes until the top layer is set and cooked through.
- Cool and Chill: Remove the brownies from the oven and allow them to cool to room temperature. Once cooled, cover and refrigerate for several hours to set completely.
- Serve: When ready to serve, sift powdered sugar generously over the surface. Cut into 12 equal servings and carefully remove from the pan for presentation.
Notes
- Make sure to grease the baking pan well to prevent sticking, especially since this recipe has multiple layers.
- Using a double boiler ensures gentle melting of the caramels to avoid burning or seizing.
- Chilling the brownies after baking helps the caramel layer set and makes cutting cleaner.
- Feel free to substitute pecans with walnuts or almonds if preferred.
- For easier layering, use parchment paper to transfer the top brownie layer without breaking it.