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Ingredients
| candy caramels: 14 oz |
| evaporated milk: 1/3 cup |
| German sweet chocolate: 8 oz |
| salted butter: 6 Tbl |
| eggs: 4 |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 1 cup (sifted) |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
| vanilla extract: 2 tsp |
| milk chocolate chips: 6 oz |
| walnuts (chopped): 1 cup (chopped) |
Caramel Brownies
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
0 min -
Servings
25 serving(s)
Tags
- Preheat oven to 350.
- Grease and flour a 9 x 13 baking pan.
- Combine caramels and evaporated milk in top of double boiler over low heat.
- Cover and simmer until caramels are melted, stirring occasionally.
- Set aside, keeping warm.
- Combine German sweet chocolate and butter in 2 quart saucepan.
- Place over low heat stirring occasionally until melted.
- Remove from heat.
- Cool to room temperature.
- Beat eggs until foamy using electric mixer at high speed.
- Gradually add sugar, beating until mixture is thick and lemon colored.
- Sift together flour, baking powder and salt.
- Add to egg mixture mixing well.
- Blend in cooled chocolate mixture and vanilla.
- Spread half of mixture into prepared baking pan.
- Bake for 6 minutes.
- Remove from oven and spread caramel mixture carefully over baked layer.
- Sprinkle with chocolate chips.
- Stir 1/2 cup of walnuts into remaining chocolate batter.
- Spread batter by spoonfuls over the caramel layer.
- Sprinkle with remaining nuts.
- Bake for 20 minutes.
- Cool in pan on rack.
- Refridgerate before cutting into bars or squares.
- These brownies are very difficult to cut if not chilled first.