Caramel Brownies are a any day treat. Easy to make, and even easier to eat. Your family will be begging for more.
Pack them in a lunch or serve them with coffee. Put a few in your backpack for your next long hike.
They freeze very well and take only about 30 minutes to thaw out.
2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
1/4 cup 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
Pre-heat your over to 350F.
In a medium sized mixing bowl blend together the flour, salt and baking powder.
In a large sized mixing bowl combine the beat the sugar, cocoa, oil, eggs and milk until fully combined.
Gradually add the flour mixture to the egg mixture until well blended.
Then fold in chocolate chips and 1/2 cup of walnuts.
Next spoon two-thirds of the batter into a greased 13 x 9 baking pan.
Place the pan on the middle rack of your pre-heated oven and bake for 12 minutes.
In a large saucepan, heat the caramels with the condensed milk over low heat until caramels are melted and the mixture is smooth.
Pour the warm caramel mixture over the top of the baked brownie layer.
Sprinkle the top with the remaining walnuts.
Drop the remaining batter by full teaspoon over caramel layer until all of the remaining batter is used.
Then with a table knife carefully swirl the brownie batter with into the caramel mixture.
Return the baking pan to the oven and bake for 35 - 40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not over bake).
When done remove the baking pan from the oven and place on a wire cooling
Caramel Brownies may be served warm or cold.
Top with wipping cream or ice cream if desired.
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