Knock-You-Naked Brownies (Yes, They're That Good)

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These sweet and luxurious loaded brownies are a welcomed change from your typical boxed kind. The pecans help to add a crunch and nuttiness that balances out the soft, salted caramel layer in the middle. Using premade caramel candies is our secret for ensuring that your caramel will work every time. While these brownies are chilled before slicing, they soften up rather quickly at room temperature to become gooey and fudgy. We recommend keeping them in the fridge (or in a cooler for picnics and tailgates) until you are ready for dessert.

Southern Living Knock-Ya-Naked Brownies on a platter to serve
Photo:

Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Claire Spollen

Active Time:
30 mins
Total Time:
3 hrs 45 mins
Servings:
16
Southern Living Knock Ya Naked Brownies ingredients

Caitlin Bensel; Food Stylist: Torie Cox

Ingredients

  • 1 (16-oz.) box fudge brownie mix (such as Betty Crocker)

  • 1/2 cup unsalted butter, melted

  • 2 tsp. vanilla extract

  • 3/4 cup toasted chopped pecans, divided

  • 3/4 cup evaporated milk (from 1 [12-oz.] can), divided

  • 60 individual caramel candies (such as Kraft; from 2 [11-oz.] pkg.), unwrapped

  • 1/2 tsp. kosher salt

  • 3/4 cup semisweet chocolate chips (from 1 [10-oz.] pkg.), divided

  • Flaky sea salt (optional), for sprinkling

Directions

  1. Prepare oven and baking pan:

    Preheat oven to 350°F. Lightly coat a 9-inch square baking pan with cooking spray. Line bottom and sides of pan with parchment paper, leaving a 1-inch overhang on all sides. Coat parchment with cooking spray; set aside.

    Southern Living Knock Ya Naked Brownies preparing the pan with parchment paper

    Caitlin Bensel; Food Stylist: Torie Cox

  2. Prepare brownie mix:

    Stir together brownie mix, melted butter, vanilla, 1/2 cup of the pecans, and 1/4 cup of the evaporated milk until smooth (batter will be very thick).

    Southern Living Knock Ya Naked Brownies stirring together the brownie mixture

    Caitlin Bensel; Food Stylist: Torie Cox

    Press about 1 1/2 cups of the brownie mixture into an even layer in prepared pan.

    Southern Living Knock Ya Naked Brownies pressing the brownie layer into the pan

    Caitlin Bensel; Food Stylist: Torie Cox

  3. Bake brownies:

    Bake in preheated oven until just set and still a bit gooey, 7 to 8 minutes. Let cool 10 minutes.

    Southern Living Knock Ya Naked Brownies after baking the first brownie layer

    Caitlin Bensel; Food Stylist: Torie Cox

  4. Prepare caramel sauce:

    Meanwhile, place caramels and remaining 1/2 cup evaporated milk in a microwave-safe bowl. Microwave on HIGH in 1- minute intervals, whisking after each interval, until caramels are melted and mixture is smooth, about 3 minutes total. Stir in salt until combined.

    Southern Living Knock Ya Naked Brownies making the caramel mixture

    Caitlin Bensel; Food Stylist: Torie Cox

    Pour caramel sauce evenly over baked brownie layer.

    Southern Living Knock Ya Naked Brownies pouring the caramel over the brownie layer

    Caitlin Bensel; Food Stylist: Torie Cox

    Sprinkle with 1/2 cup of the chocolate chips. Crumble and sprinkle remaining brownie batter evenly over caramel and chocolate (there will be caramel showing). Sprinkle evenly with remaining 1/4 cup each pecans and chocolate chips.

    Southern Living Knock Ya Naked Brownies topping the brownies before baking

    Caitlin Bensel; Food Stylist: Torie Cox

  5. Finish baking brownies and cool:

    Bake in preheated oven until edges are set, about 20 minutes. Sprinkle with flaky sea salt, if desired. Let cool to room temperature on a wire rack, about 1 hour, 30 minutes. Cover with plastic wrap, and chill until firm, about 1 hour. Using excess parchment as handles, remove brownies from pan; cut into squares. Store in an airtight container in refrigerator up to 2 weeks.

    Southern Living Knock Ya Naked Brownies after baking ready to serve

    Caitlin Bensel; Food Stylist: Torie Cox

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