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
Can you use the jar caramel sauce
Hi Patricia, I don’t think you’d get the same consistency.
Dumb question. Made these one time and they were delicious. But do I line the pan with parchment? It might make it so much easier to cut.
Add coconut it’s fantastic!!! My grandmother made them that way for years and called them her ooey gooey bars. They are addictive!!! Thanks for sharing this recipe
Really good – thank you for the recipe. Fifteen minutes in a 9×13 pan was too long though, I think, for me. The bottom was a bit dry. I’d try 10 minutes next time.
Easy and delicious. Crowd pleaser every time. Anyone experimented with salted butter? I’ve been using unsalted and seems great.
Woo hoo! Thanks Scott! It seems to me that salted would work just fine too!
Hi brandie I don’t have the devil chocolate cake mix can please the tripe chocolate fudge cake mix
Hi Danielle! That will work! 🙂
We call them Germann Chocolate Cake brownies! Been making them for over 20 years! We use boxed German Chocolate Cake as the brownie. Yummy
I made these and they were yummy but the Carmel seemed to absorb into cake. Definitely no oozing Carmel. I followed the directions exactly. Even did a little less time because my oven is hotter. Cake is nice and moist. Any ideas?
Maybe let the batter sit and set a little longer after the first baking. I also cut the bake times down to keep them from being a little dry.
I got this recipe from my sister about 20 years ago. Her recipe calls for a German chocolate cake mix and using Andes mints instead of chocolate chips. These are seriously the best “brownies” I’ve ever tasted!!
So I love ALL things chocolate and caramel but what kind of salt should I get to sprinkle on the top of I wanted to have like a chocolate-seasalt-caramel vibe? Because I’m planning on making these tomorrow!
Anyone have any suggestions for how to modify for a GF mix? They’re usually a little runnier overall and cook a little longer. I can experiment, but thought I’d check to see if anyone has any first-hand knowledge first! I love the Namaste GF mixes.
Can you use a brownie mix instead of a cake mix?
Not a fan of carmel….can we substitute anything else…like fudge….marshelmellow fluff….. I dont know..ammounts needed too…LOL PLEASE AND THANK YOU!!!
Hmmmm….I honestly don’t know. I suppose you could try a jar or two of marshmallow fluff. I don’t know how well it may hold up to the cooking process but the only way to know is to try It certainly wouldn’t taste bad!
They look so good. These are called Yummy Bars and my family has been making them for 25+ years 🙂
Really good recipe! Even better with a scoop of ice cream!
Love the recipe just as it is but everybody likes to experiment. So here I go again. Along with the caramel and chocolate in the middle I added on top of that , a reasonable amount of shredded coconut and then sprinkled on top of that finely chopped macadamia nuts. Then followed with a layer of the remaining cake batter. Talk about loaded for bear. It tasted great, but opted to go wacko, and go at it with a scoop of vanilla ice cream. Taste great and it ain’t less filling . Thanks again for the original recipe.
I’ve been making this for years but w/ 1 huge exception. I add chopped pecans to the middle layer. Then you end up w/ turtle brownies!!
Use German Chocolate cake mix ! So much better!
I made these and they were delicious. My only issue was it seemed like the caramel was absorbed by the cake, so I didn’t get that gooey layer I was expecting. Any ideas on what I might have done wrong or what I can do next time to prevent this from happening? I had followed the recipe exactly but did cook it for 30 min at the end.
I used a brownie mix and they were still delicious! The only thing is, it required extra baking time. I also added salt over the caramel layer to help cut down on sweetness. Now I’d like to make a blondie verson with yellow cake mix, white chocolate chips, and caramel 🙂
A coworker made these and they came out perfect. I attempted and the caramel sauce came out too runny, and I couldn’t judge half the batter and used too much for the bottom layer not leaving enough for the top. Otherwise it’s an easy recipe, I just don’t have the knack for baking I guess.
You normally don’t need as much for the top. You just drop little dollops around the top & it spreads out as it bakes.
Been making these for years, my favorite childhood recipe, however my momma billet it as turtle cake and there was a layer of pecans in the middle with the Carmel as well.
Just put in the oven. Hope they taste ad good as they look…..
Taste as good as they looked. Yummy!!! I better freeze some of these before they are all gone.
How do you store these? In fridge or in a container unrefridgerated? Thanks!
This might be a silly question to ask but, why are you using a CAKE MIX rather than a BROWNIE MIX to make these brownies? Just asking???
Yes – it is CAKE MIX not brownie mix. 🙂
Will brownie mix work on this….want to make for father’s day for my boys.
I haven’t tried it with brownie mix. I’m sorry. Only ever used cake mix and I know that works for sure. 🙂
I healthified these like I try with most recipes. Worked great. AMAZING! I used 11/2 TBS butter and 1/3 coconut oil and 2TBS mashed sweet potato in the cake mix. Reduce cooking time. When they come out I sprinkle with a carmel vanilla flavored ground blend of chia, maca and cacao nibs. I just used ~1TBS to see how they would taste. I used 1 c dark chocolate chips and the carmel as normal.
Hoooooly Naked Brownies! This way I can call them
Look Good Naked Brownies ????
I have brownie mix will that work instead of the cake mix
So I’ve been drooling over this recipe for days and finally made it today. It did not turn out great BECAUSE I used the caramel chips (like chocolate chips but were salted caramel flavored). I didn’t like the flavor of them. I did pick up a bag of the individually wrapped caramels and will try it again. So warning – don’t use the baking caramel chips because the caramel flavor is off in my opinion. I also think I might use either less chocolate chips or milk chocolate – I love chocolate and it was a LOT of chocolate with 2 cups of chips. Despite the mishap of using the totally wrong type of caramel, I still have hope that this will be as delicious as I imagine it to be.
My mom has been making these for 20 yrs & now I make them at least 4-5 times a year. When it says Caramel Chips (bits) it doesn’t mean the ones like chocolate chips. There is now a Caramel Bit that is exactly like the square caramels that come individually wrapped but the bits are like tiny little BB’s of caramel w/o any kind of wrapper to take off. It cuts SO MUCH time off the prep cause you don’t have to unwrap every little piece. Mom also has always put chopped walnuts in them & they are wonderful!!!!
I have used a receipe similar to this and it has always been a hit whenever I serve it. Another added tip I have used and it works well. Heat one of the brownies in the microwave for about 25 seconds and then top with a scoop of ice cream!!!! It is fabulous!!!! Try and enjoy!!!
Have you ever tried to freeze these? I need to bake several batches and would like to get ahead of the baking. Wondering if the caramel would hold up and taste ok after thawing.
Our family has had recipe very similar to this that we have been making for over 35 years. I can tell you with our recipe that yes you can freeze it. I would suggest to you though to cut it into serving size pieces first. If you are transferring them into another container, separate layers with wax paper. They will stick together as they thaw.
How do I keep the brownies from baking unevenly?
I’ll add butterscotch chips instead of all chocolate chips.
I have a jar of Smuckers Carmel Sauce, would that work or would the consistency be too thin??
I am wondering the same thing…don’t know why not..
I have been making these for years by another name. They are a hit. I will add 1 cup chopped pecans. Then more like a turtle brownie.
I can’t wait to try this. I’ve got the caramels already on hand. Thanks for sharing.
I love all your recipes. Keep up the good work.Be
Can’t wait to make these. I wonder if it would be OK to add nuts?
I know one thing. I’m making them loaded with nuts. Lol
If you use pecans, these are turtle brownies. Yum!
These look divine! Would I bake them in the same way if putting the mixture into disposable mini cake cases but less time before adding the caramel?
Do you just use the cake mix, or do you add the eggs and water like the box says?
Can someone answer this? I need to know the answer as I am planning on making these today. Thanks!
Just the cake mix, evaporated milk, and butter.
Looks so good! And I love that it’s printable!!Thanks.
Thank you. Was wondering the same thing????
I have the same question! Has anyone given an answer yet?
Just the cake mix! No egg needed. Just as the recipe instructions say, brownie mix and evaporated milk and melted butter
Just cake mix.
I assume, unlike some of your cake mix recipes that you don't make the cake mix batter on this? Just mix dry out of the box with the evaporated milk etc?
It seems I print out at least one of your recipes daily…
Thank you (I think)!!
Bobbi
I think they make caramel chips now – would that work instead of the melted caramels?
Chocolate and caramel…Yes, this is my kind of party!
Thanks for sharing this. I used to have a very similar recipe that I lost when I moved. Everybody loves these!
These look so good, can't wait to make them….why make from scratch when you can use DUNCAN HINES brownie mix and their cake mixes ????
They are the best 🙂 been using them for years…..to me they are much better than any home made cake or brownie…..just sayin :)……..
Brandie Ann – As MUCH as I LOVE this recipe, even more, I ADORE the fun you add to your posts! I am sure I am not the only one giggling out loud as we read your funny thoughts. Thanks for sharing this fabulous dessert…for me, everything is better GOOEY….but not while naked. ha =) XO
I love cake mix based recipes and this one rocks it! Thank you!
Kathi @ laughingspatula.com
These look… SO GOOD! They are singing to me "Come and make me!". What a great share, thanks.
Ok, first off, I have missed you!!! I don't know how I have gone so long without coming back to check to see what you are up to. SHAME ON ME!
Secondly, these brownies look…dangerously good! That caramel, whew!
Third, I'll be back 😉
Hmmmm
I've been so curious to try Knock You Naked brownies! But I'd have to come up with another recipe title before sharing with my coworkers! I think I'll use your gooey chocolate caramel title. Thanks 🙂
A friend gave me this recipe and called them Little Orgasms. 😉
can you use regular milk? I thought I had a can of evaporated, but, turned out to be sweetened condensed….thanks
You can usually use half and half in place of evaporated milk.