Total time: 45 mins | Serves: 6-8
These scrumptious Naked Brownies are crazy good and surely lived up to the hype! It all starts with a box of cake mixes. This dessert has layers of moist chocolate cake, melted caramel, and chocolate chips. I am sure a big fan of these heavenly brownies!
INGREDIENTS
2 bags (11 ounces each) of caramels, unwrapped
1/3 c. plus 1/2 c. evaporated milk
1 c. pecans, chopped
1/2 c. (1 stick) unsalted butter, melted
1 box German chocolate cake mix
1/4 c. powdered sugar, for dusting (optional)
1/2 c. semisweet chocolate chips
How to make The Pioneer Woman’s Knock You Naked Brownies
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 9-inch baking pan. Grease, flour, and set aside.
Step 2: Place the cake mix and 1/3 c of the evaporated milk in a medium bowl. Mix well, then add the melted butter and chopped pecans. Mix until incorporated and the mixture is thick.
Step 3: In half, divide the dough. Into the bottom of the prepared pan, press one-half of the dough. Place in the preheated oven and bake for about 8 to 10 minutes or until just slightly set. Set aside when done.
Step 4: In a double boiler, add the caramels and the rest of the evaporated milk. Cook until the caramels have melted and the mixture is smooth, stirring often. Over the brownie layer, pour the caramel mixture, evenly spreading it out. Then, top with the chocolate chips.
Step 5: Press the remaining dough into a square (a bit smaller than the baking pan) on a piece of parchment or wax paper. Place this on top of the chocolate layer, then bake for about 20 to 25 minutes.
Step 6: Remove from the oven when done and allow the brownies to come to room temperature. Tent and chill for a couple of hours until the caramel layer is set.
Step 7: Before serving, dust with powdered sugar if desired. Slice and serve. Enjoy!
Ingredients
- 2 bags (11 ounces each) of caramels, unwrapped
- 1/3 c. plus 1/2 c. evaporated milk
- 1 c. pecans, chopped
- 1/2 c. (1 stick) unsalted butter, melted
- 1 box German chocolate cake mix
- 1/4 c. powdered sugar, for dusting (optional)
- 1/2 c. semisweet chocolate chips
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 9-inch baking pan. Grease, flour, and set aside.
Step 2: Place the cake mix and 1/3 c of the evaporated milk in a medium bowl. Mix well, then add the melted butter and chopped pecans. Mix until incorporated and the mixture is thick.
Step 3: In half, divide the dough. Into the bottom of the prepared pan, press one-half of the dough. Place in the preheated oven and bake for about 8 to 10 minutes or until just slightly set. Set aside when done.
Step 4: In a double boiler, add the caramels and the rest of the evaporated milk. Cook until the caramels have melted and the mixture is smooth, stirring often. Over the brownie layer, pour the caramel mixture, evenly spreading it out. Then, top with the chocolate chips.
Step 5: Press the remaining dough into a square (a bit smaller than the baking pan) on a piece of parchment or wax paper. Place this on top of the chocolate layer, then bake for about 20 to 25 minutes.
Step 6: Remove from the oven when done and allow the brownies to come to room temperature. Tent and chill for a couple of hours until the caramel layer is set.
Step 7: Before serving, dust with powdered sugar if desired. Slice and serve. Enjoy!
