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Knock You Naked Brownies

This recipe crafts indulgent layered brownies starting with a German Chocolate Cake mix. A rich brownie base is topped with a gooey, buttery caramel and pecan layer, then finished with more brownie crumble, chocolate chips, and a dusting of powdered sugar. It's a decadent treat perfect for any occasion.
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Course Snack
Cuisine French
Servings 12 people
Calories 4586.9 kcal

Equipment

  • 1 9x13 inch Baking Pan Essential for baking the brownies evenly.
  • 1 Large Mixing Bowl For combining the brownie base ingredients.
  • 1 Medium Saucepan For melting the caramel mixture gently.
  • 1 Rubber Spatula or Wooden Spoon For mixing and spreading.
  • 1 Measuring Cups and Spoons For accurate ingredient portions.

Ingredients
  

Main

  • 1 box 18.5 Ounce German Chocolate Cake Mix I Used Duncan Hines
  • 1 cup Finely Chopped Pecans
  • 1/3 cup Evaporated Milk
  • 1/2 cup Evaporated Milk additional
  • 1/2 cup Butter Melted
  • 60 whole Caramels Unwrapped
  • 1/3 cup Semi-Sweet Chocolate Chips
  • 1/4 cup Powdered Sugar

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan, optionally lining it with parchment paper for easy removal.
  • In a large mixing bowl, combine the German chocolate cake mix, finely chopped pecans, 1/3 cup evaporated milk, and 1/2 cup melted butter until a thick, crumbly dough forms.
  • Press half of this mixture evenly into the bottom of the prepared baking pan. Bake for 6-8 minutes, or until the edges are just set.
  • While the base bakes, combine the unwrapped caramels with the remaining 1/2 cup evaporated milk in a medium saucepan over low heat, stirring constantly until the caramels are completely melted and the mixture is smooth.
  • Remove the brownie base from the oven. Evenly sprinkle the semi-sweet chocolate chips over the hot base.
  • Carefully pour the warm, smooth caramel mixture over the chocolate chips, spreading gently to cover the surface.
  • Crumble the remaining half of the brownie dough mixture evenly over the caramel layer.
  • Return the pan to the oven and bake for an additional 15-18 minutes, or until the top is lightly golden brown and the edges are set.
  • Allow the brownies to cool completely on a wire rack before dusting generously with powdered sugar.
  • Once thoroughly cooled and set, cut into squares and serve.

Notes

Toasting the pecans before adding them will deepen their nutty flavor significantly. For a truly luxurious caramel, ensure it's fully melted and smooth; a pinch of flaky sea salt sprinkled over the warm caramel layer can beautifully balance the intense sweetness. Avoid overmixing the brownie batter to maintain a tender crumb. For impeccably clean cuts and a professional presentation, chill the brownies thoroughly, ideally for several hours or overnight, before slicing into squares. Always line your baking pan with parchment paper, leaving an overhang, for effortless removal and serving.