Knock You Naked Brownies
When I was younger, my best friend, Whitney and I were introduced to the recipe, “Better Than Sex Bars.” However, with no idea what that meant, we nicknamed them, “Grandma’s Got a Dirty Mind Bars.” They were fudge-y, caramel-y bars that were so sweet your teeth would hurt after eating them.
This new recipe is essentially the same thing, except there are layers of fudge and caramel… And well, I’m a huge fan of layers… in baking, hair, and clothing… In case anyone cared.
The recipe uses store bought cake mix and caramels so anyone can make it! Plus, would you really want to pass up on the opportunity to eat a bar titled, “Better Than Sex,” “Grandma’s Got a Dirty Mind,” and “Knock You Naked Brownies?!” I think not.
Knock You Naked Brownies recipe by The Pioneer Woman:
1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
1 cup Finely Chopped Pecans
1/3 cup Evaporated Milk
½ cup Evaporated Milk (additional)
½ cup Butter, Melted
60 whole Caramels, Unwrapped
1/3 cup Semi-Sweet Chocolate Chips
¼ cup Powdered Sugar
- 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 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.