Knock You Naked Brownies (Kind of Easy)

This bite is so rich you need to cut it in half and call it quits just due to the calorie content. What a GUILTY pleasure!

I don't know about knocking me naked but I think after eating way too many of these you might not want to be seen naked! LOL! What a delicious dessert! It is so ooey, gooey, delicious! What a wonderful treat to make as part of a candy gift platter at Christmastime to give to friends/family. I have made this recipe for the first time today and I am bringing it as a dessert for a barbecue with friends and I cannot wait to see the reactions when they try this delectable goodie! This is one recipe I cannot keep to myself but have to tell my friends about and whoever else reads my blog. If you make these, you will love them, you will want to share them with others just to brag on your mad baking skillz!

http://tastykitchen.com/recipes/desserts/knock-you-naked-brownies

Ingredients

• 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
• 1 cup Finely Chopped Pecans
• ⅓ cups Evaporated Milk
• ½ cups Evaporated Milk (additional)
• ½ cups Butter, Melted
• 60 whole Caramels, Unwrapped
• ⅓ cups Semi-Sweet Chocolate Chips
• ¼ cups Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a very generously, very well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.
*Adapted from the standard/classic “Knock You Naked Brownies” recipe. These brownies don’t really knock you naked…but almost.

One half of the brownie batter baked for 8 minutes.

While the first half is baking in the oven I used a microwave safe glass dish and I microwaved the caramels and evaporated milk for 3 minutes 30 seconds, monitor your melting process because all microwaves vary in temps.

The melted caramel/milk mixture which will be poured very slowly and carefully over the baked bottom first half. Do be careful when you pour it on because it will make a hole in the one spot if you pour too quickly on the 8 minute baked bottom half. I accidentally did that, learn from my mistake, pour slowly and evenly.

My 9X9 dish has a plastic lid for storing so what I did was instead of rolling out the remaining half of brownie batter on a counter top, which you still can do, I put it on my lid since it was the same size as the baking dish, easy to carry and flip over the melted caramel/chocolate chips layer.

The other half of the brownie batter needing to be flattened for the top to seal in the caramel and chocolate chips.

A perfect fit to cover the melted caramel and chocolate chips. It was easy to do this way, easier than trying to scrape it off the counter top in one piece.

The baked bottom topped with the melted caramels and then the chocolate chips. I used mini chocolate chips just because I had an open bag on hand but the regular size will work just as well.

Okay, now it is difficult to put that top unbaked layer that the recipe tells you to roll out on your counter top but instead I flattened mine out on the lid and brought it over to be placed on top, I had to be careful flipping it over because it is very fragile and it tore somewhat but I managed to piece the tears together and bake it, still came out delish!

Now I first baked it for 25 minutes but the middle looked too jiggly so I baked it 5 minutes more and this is what it looked like. I do not recommend baking it the 5 minutes longer, it looks like it burnt a bit on the edges but I had a piece and it tastes just fine, just doesn't look as pretty but once you put powdered sugar over it, who can tell the difference? Put the powdered sugar on it as last minute as you can before serving. Cut into many small pieces, this is not your ordinary brownie whatsoever, it is very rich.

The finished brownie with powdered sugar on top, sure to please most anyone!