Knock You Nakeds (Brownie Type)

These are the brownies that show up at every potluck and leave an empty pan. A chocolate cake mix forms the base and top layer, but the real star is the middle: 60 melted caramels blended with evaporated milk, poured hot over the first baked layer and covered in chocolate chips.

The cake mix batter isn’t a typical batter. Mixed with evaporated milk, melted butter, and chopped nuts, it forms a dense, cookie-like dough that you press into the pan. Half gets baked first for 8 minutes to set a firm bottom layer that can hold the weight of all that molten caramel.

Baking just 18 minutes for the second round keeps the caramel layer gooey and the chocolate chips melted but not scorched. Go even shorter if you like them extra gooey. Letting them cool completely before cutting is non-negotiable for clean squares.

Chef Tips

• Unwrap all 60 caramels before you start. Doing it while the first layer bakes saves time, but starting mid-recipe is frustrating.
• Melt the caramels with evaporated milk slowly, stirring constantly. Scorched caramel is bitter and grainy.
• Press the bottom layer firmly and evenly. Thin spots let the caramel seep through to the pan and stick permanently.
• Cool completely, then refrigerate 30 minutes before cutting. Warm caramel stretches and pulls instead of slicing.

Variations

• Use peanut butter chips instead of chocolate chips for a caramel-peanut butter version.
• Swap chopped nuts for pretzel pieces for a salty-sweet crunch.
• Drizzle the cooled bars with melted white chocolate for a fancier presentation.