Knock You Naked Brownies
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.
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Reviews of Knock You Naked Brownies:
1-5 of 86 reviews Next >>
Your Mother in Candy Mountain Mar 21, 2010
Would make this again.
I love these. My older brother makes them all the time and they are addicting. x)
Lee in Manitoba Jan 27, 2010
Would make this again.
i used a 'rich chocolate' mix rather than german chocolate but otherwise followed the recipe as written (and baked for full 28 mins). i also made sure to chill it until it was solid before putting on the 2nd half of the brownie. i learned one thing tho: when cooling before cutting, do NOT chill it! the carmel becomes like rock! i had to let mine warm up before i could cut it!
to cookie baker in arnprior: yes, it is a VERY thin layer! but it rises a bit with baking, and with all the layers together makes a 'normal' thickness brownie. it's just a bit tricky, that's all
pat in colorado Jan 6, 2010
Would make this again.
I will definitely make these brownies again. Must be very patient pressing the batter, but worth every tasty bite.My entire family thought they were great!
Ellery in Phoenix, AZ Dec 22, 2009
Would make this again.
I've made this recipe MANY times. After the first frustrating attempt at making them in the prescribed 13x9x2 pan, I switched to using an 9x9 pan. As one commenter said, it's very hard to spread half of the small amount of batter in the bottom of the pan, let alone cover the pan with the remaining half for the top. For a 9x9 pan, I use one of the small packages of Werther's individually wrapped caramels - these are my favorite caramel, and the small package, about 5.5oz I think, provides just the right amount of caramel for this recipe, in my opinion. By the way, my recipe, which is identical in ingredients, did not say to refrigerate the bottom half before adding the top batter. I can't wait to try that! I'm sure it will result in the chocolate chips remaining somewhat firm. Mmm. And, the suggestion to try it with white chocolate chips in the middle sounds like a great variation to me! Oh, and here's a trick I use for getting the bottom batter spread quickly and evenly in the pan - since I use a 9x9 pan to bake the brownies in, I then use an 8x8 pan to press the batter into place. Not too firmly, just enough to get it the way you want it.
:-)
Melissa in Michigan Dec 10, 2009
Would make this again.
I made this for christmas one year and it was a huge hit! My family loved it and is constantly asking me to make it for any occasion that we all get together! If I do the 9x13 pan I double the recipe except for the caramels. It makes spreading the mixture soo much easier and you don't get just a thin layer.
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