The Pioneer Woman’s “Knock-You-Naked” Brownie Recipe is Truly the Best


The Pioneer Woman is usually a pretty open book, but she didn’t go into much detail on how these brownies got their name– however, I think we can all figure it out, and we can all agree that brownies with that name are worth trying. Right?


  • 1 stick butter, melted, plus more for greasing
  • All-purpose flour, for dusting
  • 1/3 plus 1/2 cup evaporated milk
  • One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
  • 1 cup finely chopped pecans
  • 60 caramels, unwrapped
  • 1/3 cup semisweet chocolate chips
  • 1/4 cup powdered sugar, sifted
    1. Preheat oven to 350 degrees and prepare a 9-by-9-inch baking pan.
    2. Pour 1/3 cup of evaporated milk into a bowl with cake mix.
    3. Add melted butter and chopped pecans, then stir the mixture together.
    4. Divide the mixture in half down the middle, then press half into the bottom of the prepared pan to make your first layer.
    5. Bake for 8-10 minutes, then remove from the oven and set aside.
    6. While the brownie is baking, combine caramels and remaining 1/2 cup of evaporated milk in a double boiler (or a glass bowl set over simmering water), and stir until the caramels are melted.
    7. Pour the mixture over the first baked layer of brownie and spread so it’s even, then sprinkle chocolate chips all over.
    8. Press the remaining dough into a square shape, slightly smaller than the pan, then set it on top of the chocolate chips.
    9. Bake for 20-25 minutes, then remove from the oven and let them cool to room temperature.
    10. Cover the pan and refrigerate for 2-3 hours to allow the brownies to set.
    11. Sprinkle with powdered sugar before serving!