Knock You Naked Brownies: I am obsessed with the ooey-gooiest layer of caramel sandwiched in two brownie layers that are studded by crunchy pecans of these brownies. No, it is not too much, and I always like a little extra on my sweets.
Knock You Naked Brownies
These Pioneer Woman’s Knock You Naked Brownies are the best brownies I’ve ever made!
These brownies are AMAZING! Super rich, sticky, sweet, and oh-so-indulgent.
The best part is these brownies are a cinch to make!
These are the two main ingredients that make these brownies what they are:
Caramels: I used two bags of the chewy kind. DO NOT use the hard candy variety.
German chocolate cake mix: Mix this with some melted butter and evaporated milk until you have a THICK mixture.
The other ingredients are:
- Pecans
- Evaporated milk
- Unsalted butter
- Semisweet chocolate chips
- Powdered sugar (optional)
To make this recipe gluten-free (you should use this ingredient instead):
- Use Betty Crocker Gluten Free Devil’s Food Cake Mix. Prepare as directed and combine with melted Baker’s German Sweet Chocolate.
Steps to Make The Pioneer Woman’s Knock You Naked Brownies
Step 1: Unwrap the caramels.
Step 2: Whisk the cake mix with melted butter and evaporated milk until thick.
Step 3: Grab the finely chopped pecans and toss them into the batter.
Step 4: Now. divide the batter in half. In the bottom of a greased pan, press half of the batter.
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Step 5: Bake in the oven while you ready the caramels.
Step 6: In a double boiler, melt the caramels with the rest of the evaporated milk until smooth.
Step 7: Over the freshly baked brownie layer, pour the melted caramel.
Step 8: Top the caramel layer with some chocolate chips.
Step 9: Press the other half of the dough into a square, then place it on top of the caramel layer.
Step 10: Bake for another 22 minutes or so.
You can dust the brownies with optional powdered sugar if desired.
What you get is delicate chocolate layers oozing with sweet caramel in the center. Sticky, chewy, sweet, crunchy – these brownies are a decadent dessert you can throw together easily, any time!
Frequently Asked Questions
Can the brownies be eaten right away?
I do not want to be cruel but no! You need to give the brownies time to cool. Place them in the fridge for a few hours to give the ingredients time to set.
Once cooled and set, sprinkle some optional powdered sugar on top. Slice and devour!
Do brownies go bad after three days?
When stored properly (in an airtight container), brownies may keep for up to a week in the fridge or for up to three days at room temperature. The shelf life of brownies in the freezer is around 3 months, but after that, they start to lose flavor and texture.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
The Pioneer Woman Knock You Naked Brownies
Ingredients
- 2 bags 11 ounces each of caramels, unwrapped
- 1 box German chocolate cake mix
- 1/3 c. plus 1/2 c. evaporated milk
- 1/2 c. semisweet chocolate chips
- 1/2 c. 1 stick unsalted butter, melted
- 1/4 c. powdered sugar for dusting (optional)
- 1 c. pecans chopped
Instructions
- Ready the oven to 350 degrees F and grease a 9 x 9-inch baking pan. Then, flour and set aside.
- Combine the cake mix and 1/3 cup of the evaporated milk. Then, add the melted butter. Fold in the pecans. Mix everything until you have a thick mixture.
- Into the bottom of the greased and floured baking pan, press half of the batter. Bake for 8 to 10 minutes until just slightly set. Set aside.
- Meanwhile, melt the caramels with the rest of the evaporated milk in a double boiler until the caramels are completely melted and the mixture is smooth, stirring often.
- On the first brownie layer, pour the caramel mixture, evenly spreading it out. Then, distribute the chocolate chips on top.
- Press the other half of the dough on wax paper or parchment, shaping it into a square that is a little smaller than the baking pan.
- On top of the chocolate chip layer, carefully lay the dough. Return to the oven to bake for 20 to 25 minutes.
- Before covering, allow the brownie to come to room temperature. Then, let it sit in the fridge for a few hours until the caramel layer is set.
- Once cooled and set, dust the brownies with powdered sugar (optional). Cut into bars and serve.
Notes
CHECK OUT THESE AWESOME, EASY RECIPES:
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
Hi! I have made a similar brownie for years, but recently made them gluten free. Since my cake mix was only 15oz verses 18.5 oz, I added 2 oz Bob’s Red Mill 1 to 1 gluten free flour and 1.5 oz cocoa to the mix. Also, years ago I discovered a tub of Marzetti’s caramel apple dip worked just as well as unwrapping 60 caramels, melting them in a saucepan and washing said pan! I came to your site because I couldn’t remember amounts and baking time, thanks for the info and for a great site!