“Knock you naked” brownies. The name is completely ludicrous, Nerdship, but the brownies themselves are incredible. My internet fairy godmother, The Pioneer Woman posted these back in 2011 and I just needed them in my belly. I promise I make other desserts (sometimes)… It’s just that brownies are my favorite. 😀 I’m definitely not sorry. 😉
Let’s get started, no time to lose!
(If you don’t know who these goofballs are, I highly recommend googling “Sir Digby Chicken Caesar,” then downloading his theme song from the BBC website and making it your ringtone. You’re welcome.)
Cast of characters: chocolate chips, caramels (bits, actual square caramels, or even a jar of the caramel dessert sauce for sundaes if you’re desperate/a little lazy), evaporated milk, german chocolate cake mix, pecans, and butter. Not pictured: powdered sugar. Don’t be like me.
First, measure out your caramels and melt them with some evaporated milk. You can either be good and go the double boiler route, or be bad like me and microwave in 30 second bursts, stirring in between.
If you decided to go the jarred caramel route, just nuke the jar a little so the caramel will flow. Ignore the evaporated milk for now. I’ve made them this way before and it worked out. I ain’t even mad.
Pour the cake mix into a bowl. Add your evaporated milk, melted butter, and pecans.
Stir it up really well. It will be stupid thick, more like cookie dough.
Cut the dough in half, and press one half into a greased 8×8 or 9×9 baking dish. Bake for 8-10 minutes at 350 degrees.
Now, pour your melted caramel over the baked half of the dough.
Sprinkle your chocolate chips on the caramel. Form the other half of your dough into a square, then lay it over the caramel/chips layer.
Put it back in the oven for 20-25 minutes.
Now, when you pull them out of the oven, you mustn’t dig in right away. You’ll need to refrigerate these babies overnight or there’ll be a huge, delicious mess on your hands. Refrigerating them helps keep them together. The goo factor is insane. Immediately prior to cutting/serving, go ahead and sift on a nice layer of powdered sugar. Now, you can be a ziggy piggy and cut this into 6, or you can be reasonable and cut into 9 or 12. I went the smaller route because a: diabetes runs in my family and b: these are very dense, rich and sweet.
Look at it! So naughty… My fillings are aching just thinking about it, but it’s well worth it.
- 1 box (18.5 Ounce) German chocolate cake mix
- 1 cup chopped pecans
- ⅓ cup evaporated milk
- ½ cup evaporated milk (additional, unless you’re going to use jarred caramel, then fuhgeddaboutit)
- ½ cup (that’s 1 stick!) melted butter
- 60 unwrapped caramels/2 ⅓ cup caramel bits/ jar o’ caramel topping, whatever’s clever.
- ⅓ cup semi-sweet chocolate chips
- ¼ cup powdered sugar
- Preheat oven to 350. Mix up your cake mix, ⅓ cup evaporated milk, pecans and melted butter. Mix well, divide in half, press one half into greased 8x8 or 9x9 pan. Set aside other half, bake the half in the pan for 8-10 minutes.
- Melt your caramels with the additional ½ cup evaporated milk. Stir until smooth.(unless you’re using jarred caramel. Then, ignore the milk and carry on.)
- Once the half in the pan is baked, pour on your caramel, sprinkle on your chocolate chips, then form the other half of the dough into a square roughly the size of the pan, then lay it on top of the caramel and chocolate chip layer.
- Put it back in the oven for 20-25 minutes. Cool completely, refrigerate overnight, then sprinkle with powdered sugar immediately prior to serving.