I made these Caramel Layered Brownies for an event over the summer and I neglected to post about them. Before we kick off our 12 Days of Christmas Cookies in December, I figured I would throw in one more dessert option for the holidays! This recipe is originally from The Pioneer Woman and she calls them Knock You Naked Brownies. I’m not sure how the name was originally derived, but I decided to rename them Caramel Layered Brownies to keep our site family-friendly- ha!
The first time I made these (for the Super Bowl earlier this year), I ran into a lot of trouble getting the top brownie layer off of my work surface. It stuck to the surface and got all torn when I tried to transfer it to the brownie pan. I remedied this the second time around by shaping the top brownie layer on a sheet of wax paper and flipping it over onto the caramel layer.
If this brownie recipe doesn’t do it for you, be sure to check out K’s favorite recipe: Extreme 3-Layer Brownies (originally called Slutty Brownies- can someone tell me what is up with all these promiscuous brownie names?) These Sea Salt Caramel Brownies are also a crowd pleaser. However, this recipe for Caramel Layered Brownie is a bit easier to make since it starts off with boxed cake mix and wrapped caramel candies.
- 1 box (18.5 Ounce) German Chocolate Cake Mix
- ⅓ cup Evaporated Milk
- ½ cup Evaporated Milk (additional)
- ½ cup Butter, Melted
- Cooking spray
- 60 whole Caramels, Unwrapped
- ⅓ cup Semi-Sweet Chocolate Chips
- ¼ cup Powdered Sugar
- Preheat oven to 350 degrees.
- In a large bowl, mix together cake mix, ⅓ cup evaporated milk, and melted butter. Mix together until combined.
- Use cooking spray to grease a 9x9 inch square baking pan. Press half the mixture into the pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
- Meanwhile, in a double boiler (or a small pan set over a saucepan of boiling water) melt caramels with the additional ½ cup evaporated milk. When melted, pour over pre-cooked brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
- Place remaining uncooked brownie dough on a sheet of wax paper. Use your hands to press it into a large square a little smaller than the pan. Pick up the whole sheet of way paper and flip over the brownie layer on top of the caramel and chocolate chips. Remove the wax paper from the top of the brownie layer.
- Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. Before serving, sift powdered sugar on the brownies. Cut into twelve squares and remove from the pan.
Source: Slightly adapted from The Pioneer Woman
What’s your favorite brownie recipe?
