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!
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.
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?
Knock You Naked Brownies (+Video)
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)
- 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 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.
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. 🙂