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Caramel Macadamia Nut Brownies

 Caramel Macadamia Nut Brownies
One bite and you'll agree this is the most delectable brownie you'll ever sink your teeth into. Eat it with a fork to enjoy every last morsel of chocolate, caramel and nuts. —Jamie Bursell, Juneau, Alaska
20 ServingsPrep: 10 min. + cooling Bake: 45 min.


  • 1 teaspoon plus 3/4 cup butter, divided
  • 3 ounces unsweetened chocolate, chopped
  • 3 eggs
  • 1-1/2 cups packed brown sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 3/4 cup sugar
  • 3 tablespoons water
  • 1/4 cup heavy whipping cream
  • 2 tablespoons butter
  • 1-1/2 cups semisweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 jar (3-1/2 ounces) macadamia nuts, coarsely chopped


  • Line a 9-in. square baking pan with foil; grease the foil with 1
  • teaspoon butter and set aside. In a microwave-safe bowl, melt
  • chocolate and remaining butter; stir until smooth. Cool for 10
  • minutes. In a large bowl, beat eggs and brown sugar until blended;
  • beat in chocolate mixture and vanilla. Combine flour and baking
  • soda; gradually add to chocolate mixture.
  • Pour into prepared pan. Bake at 325° for 40 minutes or until a

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Caramel Macadamia Nut Brownies (continued)

Directions (continued)

  • toothpick inserted near the center comes out with moist crumbs (do
  • not overbake). Cool on a wire rack.
  • In a large heavy saucepan, combine sugar and water. Cook and stir
  • over medium heat for 4-5 minutes or until sugar is dissolved. Cook
  • over medium-high heat without stirring until syrup is golden, about
  • 5 minutes; remove from the heat.
  • In a small saucepan, heat cream over low heat until small bubbles
  • form around edge of pan. Gradually stir cream into syrup (mixture
  • will boil up). Cook and stir over low heat until blended. Stir in
  • butter until melted. Remove from the heat; cool slightly.
  • Pour over brownies to within 1/4 in. of edges. Sprinkle with chips
  • and nuts. Bake at 325° for 5 minutes (do not let chips melt
  • completely). Cool completely on a wire rack. Refrigerate for 4
  • hours. Lift out of the pan; remove foil. Cut into bars. Yield: 20
  • brownies.
Nutritional Facts: 1 serving (1 each) equals 349 calories, 21 g fat (11 g saturated fat), 60 mg cholesterol, 137 mg sodium, 41 g carbohydrate, 2 g fiber, 3 g protein.