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Knock You Naked Brownies (+Video)

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!

slices of Chocolate Caramel Brownies Bars stacked on a white plate.

TIPS FOR MAKING THESE EASY CARAMEL BROWNIES:

  • Use any chocolate cake mix 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.
Knock Ya Naked Brownies recipe from The Country Cook, four bars shown stacked on brown parchment paper.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • chocolate cake mix 
  • evaporated milk
  • butter
  • semi-sweet chocolate chips
  • caramels
  • evaporated milk
caramel brownies ingredients: 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.)

cake mix batter in the bottom of an electric mixer

Spread HALF of the batter into the baking pan (we’ll use that other half later.)

brownie batter spread into the bottom of a baking dish

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.

caramel bits shown in the bottom of a sauce pan with a wooden spoon

Stir frequently until caramel is melted and smooth.

melted caramel in a sauce pan with a wooden spoon.

When brownie bottom is finished baking (it will only be partially baked), take out of oven and sprinkle with 2 cups chocolate chips.

chocolate chips on top of brownie batter in a baking dish.

Then drizzle with prepared caramel sauce.

caramel sauce drizzled over chocolate chips and brownie batter

Take the rest of the cake batter and drop by the teaspoonful onto caramel layer.

brownie batter dropped in clumps on top of caramel sauce

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.

spreading brownie batter onto caramel layer

Bake for an additional 25-30 minutes (until the center is set.)

chocolate caramel layered brownies stacked on parchment paper.

CRAVING MORE RECIPES?

Knock Ya Naked Brownies recipe

Knock You Naked Brownies (+Video)

Gooey Chocolate Caramel Brownies also known as Knock You Naked Brownies are made with chocolate cake mix and a delicious caramel filling!
4.86 from 48 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12

Ingredients

For the brownie batter:

  • 1 box Devil’s Food chocolate cake mix
  • 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)
  • cup evaporated milk

Instructions

  • Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
  • In a medium bowl, combine 1 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).
  • 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 rest 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.

Video

Notes

  • Use any chocolate cake mix 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.
Course: Dessert
Cuisine: American

Nutrition

Calories: 434kcal | Carbohydrates: 44g | Protein: 5g | Fat: 26g | Sodium: 397mg | Fiber: 3g | Sugar: 27g

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.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: May 2013
Updated & republished: February 2021

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