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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
Nutritional Facts 1 serving (1 each) equals 376 calories, 18 g fat (5 g saturated fat), 43 mg cholesterol, 189 mg sodium, 51 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Caramel Brownies in Quick Cooking January/February 2002, p33
Substitute for NutsIf your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.
If your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.
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Reviewed on Apr. 13, 2013 by Susiew122
OMG, this was wonderful. Made with pecans instead of walnuts, that is what I had. Not a crumb left on the plate, took as a dessert for a meeting. Delicious!
Reviewed on Feb. 14, 2013 by terik82
These were absolutely delicious. Very gooey which makes the best kind of brownie!
Reviewed on Feb. 14, 2013 by mom_jam
I didn't have walnuts, but these were excellent without them!
Reviewed on Feb. 05, 2013 by NancyBahl
Super hit at the Superbowl party, and even at work the next day!
Reviewed on Jan. 30, 2013 by plschmitz
I made these two ways. I liked this using caramels and milk as the recipe calls for. I tried it using the caramel sauce without adding the milk and it simply disappears and bakes in so you can't see it. The taste is ok but it doesn't have the same "wow" factor visually. I wouldn't recommend using caramel sauce. Maybe a thicker caramel topping would be better but I'll stick with the original recipe.
Reviewed on Jan. 29, 2013 by chocolate898
I haven't made this exact recipe but one quite much like it and we make a caramel sauce for in between. It works very well and tastes great! The one we like is by Jean Pare and the recipe is called Caramel Toffee Squares. We use the caramel part of this recipe for many other things as well. (like dipping apples:)
Reviewed on Jan. 27, 2013 by jollynngran
For those who don't like unwrapping carmels, Kraft makes little carmel circles which are much easier to use and melt faster. Find with chocolate chips.
Reviewed on Jan. 27, 2013 by sunflowerteena
This sounds great,was wondering if you could use caramel sauce instead, don't like the idea of unwrapping all those caramels...do you think that would work?
Reviewed on Jan. 27, 2013 by barsto
Has anybody tried making these brownies using a mix instead of from "scratch"? Just curious how it would work. . . . thx.
Reviewed on Jan. 27, 2013 by JCRadical
A quicker version can use a box of german chocolate cake mix, 1 stick butter/margarine, 1/3 c. evaporated milk. Bake 7 minutes. Use the rest of the can of evaporated milk to mix with the carmels that are melted. Bake another 25 minutes. I've been doing this for 25 years - very yummy. Curious to try this from scratch version.
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