Caramel Brownies Recipe

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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

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Caramel Brownies Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 24 Servings

20 35 55

Ingredients

2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 eggs
1/4 cup 2% 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
14 ounces caramels
1 can (14 ounces) sweetened condensed milk

Directions

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 1/2 cup walnuts.
Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° 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 teaspoonfuls 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 overbake). Cool on a wire rack. Yield: 2 dozen.

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 Nuts

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.