Caramel Brownies

We had a very busy weekend last weekend.  Swim lessons, two Girl Scout activities (I was on ice skates for the first time in about 15 years!) and a work picnic.  Lunch was provided at the picnic, we were asked to bring a dessert or an appetizer.  Since I had no way to keep anything hot while we were running around, I opted for dessert.

I've somehow managed to get myself signed-up for so may different email newsletters, it is hard to keep track of them all, let alone remember which ones had recipes I wanted to try.  Luckily Taste of Home sent me a newsletter on Thursday that had these Caramel Brownies in it.  They looked good and they had some good reviews, so I figured they were worth a shot.

They were easy throw together and I enlisted some youngsters help in unwrapping all the caramels.  They do sell caramel bits but they come in an 11 ounce package.  Based on some of the reviews of the recipe, I put about 3/4 of the batter in the pan for the bottom layer.  I did manage to swirl a little too much, as in some places I couldn't tell there was a separate layer of caramel.  I did leave out the walnuts, but would substitute pecans the next time we make them, since I prefer them.

Note that sticking a toothpick in to test doneness really doesn't work all that well, since you'll probably end up sticking it in the caramel.  I tested it at 35 minutes and left it in a little longer; I probably should have just taken them out then.  I think they were slightly overdone but I still did receive compliments on them!

Caramel Brownies
Taste of Home

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

1 package (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 center comes out with moist crumbs (do not overbake). Cool on a wire rack. Yield: 2 dozen.