Knock You Naked Brownies

Home > Recipes > Bars > Knock You Naked Brownies

Knock You Naked Brownies

Knock You Naked Brownies

Makes about 24

1 package German chocolate cake mix (18.5 oz)
1 cup chopped nuts
1/3 cup + 1/2 cup evaporated milk-divided
1/2 cup melted butter
60 vanilla caramels unwrapped (one 14 oz package)
1 cup semisweet chocolate chips

In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes.
In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting.

Note: This recipe supposedly originated at the Salt Creek Restaraunt in Breckenridge, Colorado.

You Might Need:

Reviews of Knock You Naked Brownies:

6-15 of 86 reviews << Previous - Next >>

Evelyn in Canada Nov 21, 2009
Would make this again.
Found this recipe last Christmas and have made them countless times since then. I've brought them to work and everyone there wanted the recipe. They are very fudgy. I would like to know the calories, fat per cookie,etc. five stars

Christina in Pennsylvania Mar 25, 2009
Would make this again.
I made these for my family and everyone loved them! They're my new favorite dessert! Just make sure you let them cool for a VERY long time before cutting, because if you don't the caramel will run. five stars

A cookie baker in massachusetts Jan 15, 2009
Would make this again.
I would (and have) made this again and again and again. five stars

A cookie baker Jan 5, 2009
Would make this again.
these were incredible! I've made them a few times now and everywhere I take them people want the recipe. Now those people are telling me that everywhere they take them someone's asking them for the recipe. This a definate keeper! five stars

A cookie baker in Arnprior, ON Dec 20, 2008
Would make this again.
Love the taste but how the heck do you spread 1/2 the batter into a 9x13?? Only to get a very, very thin layer... Can someone comment on this?
I put mine into a 8x8 and reduced the caramels to accomodate..
Again, love the end result but a 9x13? Very frustrating.. four stars

A cookie baker Dec 17, 2008
Would make this again.
You have to adjust the caramel portion of the recipe so they aren't too goopy. It was good. five stars

Marissa in Wisconsin Dec 16, 2008
Would make this again.
I would definately make this again. I just tried it out today because I plan on making it for our family christmas eve party and it's so easy...and there are a lot of things my 3 year old can help with. five stars

j Dec 15, 2008
Would not make this again.
I followed the steps exactly and came out with a pan full of chocolate-y, caramel goop.
delicious goop, but definitely not presentable. one star

A cookie baker in South Florida Dec 13, 2008
Would make this again.
I've been making this brownie for years...but with one twist, I much prefer a substitution of white chocolate chips for the semi-sweet. Try this, sprinkle half of the pan with white and the other half with semi-sweet, it's a yummy experiment :) five stars

april in Austin Dec 6, 2008
Would make this again.
These brownies are fantastic!!!! I have taken them
to several parties and it is always the first dessert to go and always get asked for the recipe.
People always laugh when I tell them the name. lol
You will not be sorry you made them! five stars

Recipe Info

five stars
97% would make this again

Send to a friend
Print recipe