Knock You Naked Brownies
Gooey Chocolate Caramel Brownies also known as ‘Knock You Naked Brownies’ are made with chocolate cake mix and a delicious caramel filling!
EASY GOOEY CHOCOLATE CARAMEL BROWNIES
You just can’t go wrong with chocolate and caramel. I promise these Knock Ya Naked Brownies will be a hit whenever you make them. It’s a super simple recipe to make but they look so impressive!
TIPS FOR MAKING THESE EASY CARAMEL BROWNIES:
- Use any chocolate cake mix flavor you enjoy. I like Devil’s Food flavor but any chocolate flavor will work.
- If you don’t eat them all right away, make sure to store the leftovers in the refrigerator. They’ll keep for about 3 days,
- These brownies can be stored in the freezer, in an airtight container for up to 3 months.
- Some of the boxed cake mixes are getting smaller in size. Try to use Duncan Hines or Pillsbury as they are still the 15.25 ounce size. Betty Crocker has shrunk to 13.25 ounces and I am not sure that would work with this recipe.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chocolate cake mix
- evaporated milk
- butter
- semi-sweet chocolate chips
- caramels
- evaporated milk
HOW TO MAKE KNOCK YOU NAKED BROWNIES:
Preheat oven to 350F degrees. Spray 9″x 13″ baking dish with nonstick cooking spray. Note: stick with me in the directions here so you get everything layered the proper way. I promise this isn’t hard but we do have a few steps to get through first. In a medium bowl, combine cake mix, 1 cup evaporated milk and melted butter. Mix until combined (batter will be thick.)
Spread HALF of the batter into the baking pan (we’ll use that other half later.)
Put baking dish in the oven and bake for 15 minutes. While it is baking, start making your caramel filling. In a medium sauce pan, over medium heat, combine caramels with 1/3 cup evaporated milk.
Stir frequently until caramel is melted and smooth.
When brownie bottom is finished baking (it will only be partially baked), take out of oven and sprinkle with 2 cups chocolate chips.
Then drizzle with prepared caramel sauce.
Take the rest of the cake batter and drop by the teaspoonful onto caramel layer.
No need to be neat about spreading it out. If you want you can take your spoon and gently cover any big gaps in the topping but most of it will spread while baking.
Bake for an additional 25-30 minutes (until the center is set.)
CRAVING MORE RECIPES?
- Peanut Butter Pie Brownies
- Oreo Cheesecake Brownies
- Strawberry Brownies
- Chocolate Chip Caramel Butter Bars
- Pumpkin Swirl Brownies
- Lemon Brownies (made with cake mix)
- Homemade Lemon Brownies
- Butterfinger Brownies
- Rocky Road Brownies
- Homemade Brownie Mix
- Red Velvet Brownies
Knock You Naked Brownies
Ingredients
For the brownie batter:
- 15.25 ounce box Devil's Food chocolate cake mix (see notes below)
- 1 cup evaporated milk
- ½ cup (1 stick) butter, melted
- 2 cups semi-sweet chocolate chips
For the caramel filling:
- 11 ounce bag caramels, unwrapped (or a bag of caramel bits)
- ⅓ cup evaporated milk
Instructions
- Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine 15.25 ounce box Devil's Food chocolate cake mix, 1 cup evaporated milk and 1/2 cup (1 stick) butter, melted. Mix until combined (batter will be thick).
- Spread HALF of the batter into the baking pan (we'll use that other half later so just set it aside for now).
- Put baking dish in the oven and bake for 15 minutes. While it is baking, start making your caramel filling.
- In a medium sauce pan, over medium heat, combine 11 ounce bag caramels, unwrapped with 1/3 cup evaporated milk. Stir frequently until caramel is melted and smooth.
- When brownie bottom is finished baking (it will only be partially baked), take out of oven and sprinkle with 2 cups semi-sweet chocolate chips.
- Then drizzle with prepared caramel sauce.
- Take the remaining half of the cake batter and drop by the teaspoonfuls onto caramel layer.
- Bake for an additional 25-30 minutes (until the center is set). You can stick a toothpick in the center and if it only comes out with caramel and not gooey chocolate cake then it is done.
- Allow to cool then slice and serve!
Video
Notes
- Use any chocolate cake mix you enjoy. I like Devil’s Food flavor but any chocolate flavor will work.
- Some of the boxed cake mixes are getting smaller in size. Try to use Duncan Hines or Pillsbury as they are still the 15.25 ounce size. Betty Crocker has shrunk to 13.25 ounces and I am not sure that would work with this recipe.
- These brownies can be stored in the freezer, in an airtight container for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: May 2013
Updated & republished: February 2021
how do you spread the batter in the greased pan? I have problems spreading mine. What is the best way to spoon the remaining battery over the top. Sometimes mine doesn’t cover.
I have a video above in the recipe card if it would help you see it. It doesn’t have to be perfect. You just have to have patience and if necessary, use clean hands that have a little oil on them to help spread it out. It spreads a bit as it bakes as well.
The ingredient list for the batter does not follow the steps in step 2. My son was trying to make this independently and wondered why the batter wasn’t thick enough. We then noticed the discrepancy. The problem was he used the chocolate chips then but later the recipe says sprinkle chocolate chips. I had extra so we used those. This wouldn’t normally frustrate me if it were just me, but because I was trying to help my son learn life skills.
The recipe is correct in the instructions. I even have the ingredients in bold in the instructions. Sorry he found it confusing 🙁 it’s a great way to learn about reading a recipe through before baking so you know exactly what you’ll be doing. It’s also why I provide step by step photos and a video to follow along with. I learned that lesson the hard way myself 🙂
Well I am making your brownies now. The problem is the Devil’s Food Cake mix is now down to 13.5 oz box (Betty Crocker). I ended up having to use 2 boxes of mix and 3/4 of each box in a 9×9 pan. I think I am going to start making my own chocolate cake mix my self. The cake companies are frustrating. If you decide to make the chocolate cake mix please post. I have made these a long time ago and they were great.
I love these brownies so good!
I’ve been making these brownies for several years, and everyone always raves about it! The only thing I changed was after using 1 cup of the evaporated milk for the batter, I used all that was left over (1/2 cup) for the caramel sauce.
OMG I need to go to the store.
Bring on more recipes that start with a cake or brownie mix.
Great