I wish I took a picture after I made these, but we ate them so fast. Plus I made Dave take them to work the next day because I didn't want them around the house. They were way too tempting. They are super rich and decadent. Delicious! The recipe called for the use of walnuts, but I don't like nuts in my brownies, so I omitted those.
Caramel Brownies
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 semi sweet chocolate chips
1 cup chopped walnuts, divided
1 package (14 oz) caramels
1 can (14 oz) sweetened condensed milk
1. 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.
2. Spoon two-thirds of the batter into a greased 13-inch x 9 inch baking pan. Bake at 350 for 12 minutes.
3. 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.
4. Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.
5. Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool on a wire rack.
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