Knock Ya Naked Brownies

Posted November 27, 2013 by Prairie Wife -

I can’t take credit for developing this amazing desert or even naming them Knock Ya Naked Brownies. I got it from one of my dear friends who I will call the West Texas Workmate. We met at the office when she was not only making a career change from college basketball coach but also transitioning from West Texas to the Hill Country (two very different regions, climates and cultures). I don’t quite remember how we became more than just coworkers, but I am so grateful we did. I also don’t remember how I got a hold of her brownie recipe, but I do remember that she told me they were so good they would “knock ya naked!” This is one of Step Boy’s favorite deserts, and I’ve provided West Texas Workmate’s original recipe plus a few shortcuts I’ve developed over the years.

1 package (18.5 oz) German chocolate cake mix
1 c. chopped nuts [TTS: I use pecans or walnuts, and you can also omit these if your family isn’t a fan]
1/3 c. plus ½ c. evaporated milk [TTS: You only need the additional ½ c. if you are going to make your own caramel sauce from scratch]
½ c. butter, melted
60 caramels [TTS: I hate the thought of having to take the time to unwrap all of the candies, so I either use a container of caramel apple dip or jar of caramel sauce found in the ice cream aisle]
1 c. semi-sweet chocolate baking chips [TTS: My family loves chocolate chips so I use most of the bag]
1 small egg, beaten

Grease a 9×13 glass pan and preheat oven to 350 degrees. In a large mixing bowl, blend together cake mix, 1/3 c. evaporated milk, melted butter and egg. Stir in nuts [TTS: I usually skip this step and add the nuts in when I add the chocolate chips]. Press into the pan about half of the cake mixture and flatten it out with a sheet of waxed paper [TTS: I usually just use a spatula or put my hand in a Ziploc baggie; the mixture is sticky]. Bake the batter for 8 minutes, pull it out of the oven and let it cool for 10 minutes.

While the brownie base is cooling, melt the caramels in a double boiler with ½ c. evaporated milk [TTS: I skip this step but it sounds yummy].

Pour the caramel sauce over the cooled brownie base [TTS: This is when I open the jar and pour the caramel goodness out] and sprinkle the chocolate chips [TTS: This is when I also add the nuts]. Drop the remainder of the batter by the spoonful and return the pan to the oven to bake for an additional 18 minutes.

Knock You Naked Brownies truly are delicious on their own, but if you’re feeling daring, try adding a scoop of ice cream and some homemade whipped cream (http://bit.ly/1cvtavG ) and see what happens!

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