If you’re craving something rich, gooey, and completely irresistible, Knock You Naked Brownies are exactly what you need. Layers of fudgy German chocolate, creamy caramel, and a dusting of powdered sugar come together in this unforgettable treat. Originally made famous by the Salt Creek Steakhouse in Breckenridge, this decadent dessert has since become a home-baking classic. The best part? It’s easy enough for beginners yet impressive enough for guests. Once you bake a batch, you’ll understand why this cheeky dessert earned its name—these brownies are impossible to resist.
Why You’ll Love This Recipe
There are plenty of brownie recipes out there, but these Knock You Naked Brownies stand out.
- Decadent flavor – A gooey caramel center melts into the chocolate layers.
- Beginner-friendly – Uses a cake mix for an easy, stress-free start.
- Crowd favorite – Perfect for potlucks, parties, or just treating yourself.
- Make-ahead friendly – They taste even better chilled the next day.
One bite in, and you’ll see why this is one recipe you’ll make again and again.
The Story Behind Knock You Naked Brownies
These brownies come with more than just a fun name—they’ve got history too:
- Inspired by a dessert from the Salt Creek Steakhouse in Breckenridge, Colorado.
- Originally spread through community cookbooks and word of mouth.
- The name reflects their over-the-top indulgence and cheeky appeal.
- Today, they’re a viral baking sensation, loved for their gooey, layered surprise.

Key Ingredients in Knock You Naked Brownies
- German chocolate cake mix – The shortcut base that ensures fudgy layers.
- Chopped pecans – Add crunch and nutty depth.
- Evaporated milk – Keeps the caramel smooth and pourable.
- Salted butter – Brings richness and balances the sweetness.
- Caramels – The heart of the recipe, creating the gooey middle.
- Chocolate chips – Extra bursts of chocolate in every bite.
- Powdered sugar – A light dusting for the perfect finish.
How to Make Knock You Naked Brownies
- Preheat the oven – Set your oven to 350°F to get started.
- Mix the base – In a bowl, stir together cake mix, pecans, 1/3 cup evaporated milk, and melted butter until thick.
- Bake the first layer – Press half the mixture into a greased 9×9-inch pan and bake for 8–10 minutes.
- Prepare the caramel – In a double boiler, melt caramels with the remaining 1/2 cup evaporated milk until smooth.
- Layer caramel and chocolate – Pour caramel over the baked base and sprinkle with chocolate chips.
- Add the top layer – Flatten the remaining dough into a square on parchment, then carefully place it on top.
- Bake again – Bake for 20–25 minutes, until the top is set.
- Cool and finish – Let cool, refrigerate for several hours, then dust with powdered sugar before slicing.
Knock You Naked Brownies Tips and Twists
Tips:
- Use parchment for easy removal.
- Let brownies chill fully for clean slices.
- Reheat briefly if you like them gooey.
- A hot knife makes cutting easier.
- Dust with extra powdered sugar for presentation.
Variations:
- Add walnuts or almonds for extra crunch.
- Sprinkle with flaky sea salt for sweet-salty balance.
- Swap in dark chocolate chips for a richer flavor.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep in an airtight container at room temperature up to 3 days, or in the fridge up to 5.
- Reheating: Microwave for 10–15 seconds to soften caramel and chocolate.
- Make-Ahead: Chill overnight; the flavors deepen and the layers firm up for neater slices.
Serving Suggestions
These brownies are delicious straight from the pan, but here are a few ways to elevate them:
- Serve with vanilla ice cream for the ultimate sundae-style dessert.
- Pair with a hot espresso to cut the sweetness.
- Drizzle extra caramel sauce over each square.
- Dress up a dessert platter by cutting into small squares and dusting with cocoa powder.

Frequently Asked Questions
1. Can I use a different cake mix?
Yes, but German chocolate mix gives the authentic flavor.
2. Do I have to use pecans?
No—swap in walnuts or leave nuts out completely.
3. Can I freeze Knock You Naked Brownies?
Yes, freeze tightly wrapped for up to 3 months.
4. How do I cut them neatly?
Chill thoroughly and use a hot, sharp knife.
5. Can I make them without powdered sugar on top?
Of course! It’s optional but adds a classic touch.
Enjoy Your Knock You Naked Brownies
There’s a reason these Knock You Naked Brownies have been passed down and shared for decades—they deliver pure dessert joy. With a chocolatey base, gooey caramel center, and sweet finish of powdered sugar, every bite feels indulgent. This recipe proves that you don’t need to be an expert baker to create something spectacular. Once chilled, sliced, and served, these brownies will be the star of any gathering—or just your quiet night in.
Explore More Recipes
Loved these brownies? Try these delicious recipes next:
- For another caramel-chocolate combo, make Easy Pecan Pie Cobbler.
- Craving something fruity? Bake Blueberry Bread Pudding.
- Keep it classic with a fun breakfast twist like Cinnamon Swirl Pancakes.
Together, these recipes will keep your kitchen full of cozy, crowd-pleasing treats.

Knock You Naked Brownies – Gooey Caramel Delight
Ingredients
- 1 box 15.25 oz German chocolate cake mix (Duncan Hines recommended)
- 1 cup finely chopped pecans
- 1/3 cup evaporated milk
- 1/2 cup evaporated milk for caramel
- 1/2 cup salted butter melted
- 60 whole caramels unwrapped
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat oven to 350°F and grease a 9×9-inch baking pan.
- In a large bowl, mix cake mix, pecans, 1/3 cup evaporated milk, and melted butter until thick.
- Press half the mixture into the pan and bake for 8–10 minutes.
- Melt caramels with 1/2 cup evaporated milk in a double boiler until smooth.
- Pour caramel over baked layer and sprinkle evenly with chocolate chips.
- Flatten remaining dough into a square on parchment and place on top of caramel layer.
- Bake 20–25 minutes, until set. Cool completely, then refrigerate for several hours.
- Dust with powdered sugar, cut into squares, and enjoy.
Notes
Calories: 380
Carbohydrates: 52g
Protein: 4g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 25mg
Sodium: 280mg
Sugar: 38g
Fiber: 2g