Caramel Brownies

Caramel Brownies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

I love to cook.  My family can’t possibly eat all of the sweets I whip up, so my co-workers are more than happy to sample them – particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts.

Clara Bakke                                                                                        Coon Rapids, Minnesota

Caramel Brownies Recipe

Caramel Brownies

2 cups sugar

¾ cup baking cocoa

1 cup canola oil

4 eggs

¼ cup 2% milk

1 ½ cups flour

1 tsp. salt

1 tsp. baking powder

1 cup (6 oz.) semi-sweet chocolate chips

1 cup chopped walnuts, divided

14 oz. caramels

1 can (14 oz.) sweetened condensed milk

In a large bowl, beat the sugar, cocoa, oil, eggs and milk.  Combine the flour, salt and baking powder; gradually add to egg mixture until well blended.  Fold in chocolate chips and ½ cup walnuts.

Spoon two-thirds of the batter into a greased 13×9 baking pan.  Bake at 350 F. for 12 minutes.

Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted.  Pour over baked brownie layer. Sprinkle with remaining walnuts.

Drop remaining batter by teaspoonful’s over caramel layer; carefully swirl brownie batter with a knife.

Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not over bake).  Cool on a wire rack.        2 dozen

(Recipe for Caramel Brownies was on www.tasteofhome.com)

 

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