Knock You Naked Brownies

I feel like we should celebrate my last day of work,

so how about a recipe for a delicious chocolately-caramel brownie dish?

Ok :)

Knock You Naked Brownies

recipe and tutorial via.

And for those of you not following Pioneer Woman, well, you're just plain missing out. So head over there...you won't be sorry.

{unless you check out the dessert recipes...then your waist may be sorry - just a little though}

warning: you will be in a chocolatey-sugar coma after eating these

Our ingredients



add the evaporated milk and melted butter to the cake mix

{it won't really be brownie-batter-ish...it'll be more dough like}

Now, this is where you would add the chopped nuts. I didn't have pecans, so I added in chocolate chips :)

Divide the mixture in half

Press one half into a well greased baking pan {I used a 9X9}, and bake at 350 for 8-10 minutes

Unwrap all the caramels {yes, all 60 of them} and place them in a double boiler

and add the additional evaporated milk

continue stirring until you have a caramel sauce

Pour sauce and chocolate chips over the baked brownie base.
Shape remaining brownie dough into a rough square and place on top of caramel layer.

Bake for 20-25 minutes and then refrigerate for several hours, or overnight.

Dust with a powdered sugar

cut into pieces and serve!
{or hide them and keep them all for yourself...whichever}

I mean, really, you're going to want to...and I promise I won't tell.


This is one of those recipes you just have to make!

Ingredients

• 1 box (18.5 Ounce) German Chocolate Cake Mix {I used Betty Crocker}
• 1 cup Finely Chopped Pecans {I used chocolate chips instead}
• ⅓ cups Evaporated Milk
• ½ cups Evaporated Milk {additional}
• ½ cups Butter, Melted
• 60 whole Caramels, Unwrapped
• ⅓ cups Semi-Sweet Chocolate Chips
• ¼ cups Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on 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.

Linking up here: