Tuesday, November 22, 2011

Caramel Brownies

Chocolate + Caramel + Brownies = Awesome Brownies!!  These didn't last long in my house.  They are so good!  Really, they are.  There are a few steps to making these tasty treats, but make them once and you'll love them forever.  Follow along and I'll show you how to make them:

Caramel Brownies
*Recipe from Taste of Home
2 cups sugar
3/4 cup baking cocoa
1 cup canola or vegetable oil
4 eggs
1/4 cup milk
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped walnuts, divided
1 package (14 ounces) caramels
1 can (14 ounces) sweetened condensed milk

Preheat oven to 350 degrees F.

In a large bowl, mix the sugar, cocoa, oil, eggs and milk.  Beat until well combined.

In a separate bowl, combine the flour, salt and baking powder until combined.

Gradually add the flour to the egg mixture until well blended.  Fold in chocolate chips and 1/2 cup walnuts.

Spoon two-thirds of the batter into a greased 9x13 inch pan.  Bake at 350 degrees for 12 minutes.

If your store has these caramel bits they work great for melting!  I used a full bag plus some.  If not the larger caramels will work but take longer to melt.

While the brownies are baking, in a medium-large saucepan, heat the caramels and condensed milk over low heat until caramels are melted.

Remove pan from oven, pour caramel mixture over the baked brownie layer, sprinkle with the remaining walnuts, and drop remaining batter by teaspoonfuls over the caramel layer.  Carefully swirl the brownie batter with a knife.  Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs.

Cool on wire racks, and cut into squares.


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