Knock You Naked Brownies

Okay, I admit it. I'm a purist, an elitist, but a person has to go with what they like - or don't like. I am not a big fan of "gooey" brownies. I like chewy brownies. I really like chewy brownies with chopped walnuts in them. Its the sweet-bitter, juxtaposition of flavor elements, yin and yan - whatever. I especially do not like brownies with caramel in them, on them, near them - well, you get the picture.

However, I also know that not everyone shares this affliction. So here is a brownie recipe straight from the Salt Creek Restaurant in Breckinridge, Colorado, which is to the snow crowd in Winter what Spearfish Canyon is to bikers in August - a very, very cool place to be.

They are called "Knock You Naked Brownies" and no, there is no vegetable material of questionable legality involved - if you know what I mean. It is not my recipe, but a lot of people like them, so here you are.


1 package German chocolate cake mix
1 cup chopped nuts
1/3 cup and 1/2 cup evaporated milk-keep them separate
1/2 cup melted butter
1 14 oz package of vanilla caramels
1 cup semi-sweet chocolate chips

In a large mixing bowl (why do they always add that? - Anybody really gonna try to stick all this in a small mixing bowl? Come one!!), combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes.In the microwave (read up on the process before you do this - cleaning the inside of the atomic oven can be a real bite if it gets away from you) or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting.

Hope you enjoy them.