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Caramel Brownies

 Caramel Brownies
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
24 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 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


  • 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

2 of 2

Caramel Brownies (continued)

Directions (continued)

  • 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.