Introduction

These Knock You Naked Brownies are an indulgent treat featuring a rich German chocolate cake base layered with gooey caramel and melted chocolate chips. Their fudgy texture and sweet caramel center make them a dessert you won’t be able to resist.

The image shows a close-up of a square dessert bar on a white plate. The dessert has three layers: the bottom and top layers are brown and crumbly with visible pieces of nuts, while the middle layer is thick, smooth, and caramel-colored. The top layer is dusted with a generous amount of white powdered sugar. In the background, there are more pieces of the same dessert on white plates, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (15.25-oz.) German Chocolate cake mix (such as Duncan Hines)
1 cup finely chopped pecans
1/3 cup evaporated milk
1/2 cup evaporated milk
1/2 cup salted butter, melted
60 whole caramels, unwrapped
1/3 cup semi-sweet chocolate chips
1/4 cup powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, mix together the cake mix, chopped pecans, 1/3 cup of evaporated milk, and melted butter until completely combined. The batter will be very thick.
Step 3: Press half of the batter evenly into a well-greased 9-by-9-inch square baking pan. Bake for 8 to 10 minutes, then remove from the oven and set aside.
Step 4: Using a double boiler or a heatproof bowl set over simmering water, melt the caramels with the remaining 1/2 cup evaporated milk. Stir until smooth, then pour this caramel mixture over the partially baked brownie base. Evenly sprinkle the chocolate chips over the caramel layer.
Step 5: Turn the remaining brownie batter onto a piece of parchment paper. Use your hands to press it into a large square slightly smaller than your baking pan. Use the parchment to carefully lift and slide this top brownie layer over the caramel and chocolate chips.
Step 6: Bake the layered brownies for 20 to 25 minutes, or until the top is set. Remove from the oven and let cool to room temperature, then cover and refrigerate for several hours.
Step 7: Before serving, sift powdered sugar generously over the top. Cut into 12 squares and carefully remove from the pan.

Tips & Variations

For a nut-free version, simply omit the pecans or substitute with sunflower seeds for crunch.
Use dark chocolate chips instead of semi-sweet for a richer chocolate flavor.
If you don’t have evaporated milk, whole milk can be used but the caramel may be less creamy.
Ensure you cool and refrigerate the brownies thoroughly before slicing to help them hold their shape.

Storage

Store these brownies covered in the refrigerator for up to 5 days. They can also be frozen in an airtight container for up to 2 months; thaw overnight in the refrigerator before serving. Reheat briefly in the microwave if you prefer warm brownies.

How to Serve

The image shows three slices of chocolate brownies arranged closely on a white scalloped cake stand, which has a textured base. Each brownie slice has two thick layers: a dense, dark brown chocolate layer with visible chunks of nuts or chocolate pieces in the middle, and a slightly crumbly top layer dusted with powdered sugar. The bottom layer appears moist and rich, while the top layer has a lighter brown color with powdered sugar creating a soft white contrast. The background features a white marbled surface, softly blurred to keep focus on the brownies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cake mix instead of German Chocolate?

German Chocolate cake mix offers a distinct flavor and texture for this recipe, but you can substitute with another chocolate or devil’s food cake mix if preferred. The taste will be slightly different but still delicious.

What if I don’t have a double boiler to melt the caramels?

You can melt the caramels and evaporated milk together in a microwave-safe bowl in short 20-second bursts, stirring in between until smooth. Be careful not to overheat and scorch the caramel.