Caramel Brownies

I love brownies! And brownies with ooey, gooey caramel? I love those even more! Especially when they’re warm from the oven and the caramel is still dripping a bit. They’re just a soft, warm, wonderfully flavorful treat! It doesn’t matter if the weather is hot or finally getting cooler, you can bet I’ll find an excuse to whip up a batch of these Caramel Brownies!

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These brownies make a great party dessert, or could even be packaged in treat bags and given as gifts! If you want to avoid the walnuts due to allergies or preference, you can leave them out and these will still be delicious, just missing a bit of crunch.

Caramel Brownies

This recipe makes about 2 dozen brownies (depending on how large you cut them).

Ingredients

2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 large eggs
1/4 cup 2% milk (or almond milk)
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup chopped walnuts, divided (optional)
1 package (14 ounces) caramels
1 can (14 ounces) sweetened condensed milk
1 cup (6 ounces) semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Grease a 13″ x 9″ baking pan.
2. Beat the sugar, baking cocoa, canola oil, eggs, and milk together in a bowl.
3. In a separate bowl, mix together the all-purpose flour, salt, and baking powder.
4. Slowly add the dry mixture to the wet mixture, mixing until well combined.
5. Fold in 1/2 cup of the walnuts.
6. Pour about two-thirds of the brownie mixture into the greased pan. Set the rest of the mixture aside. Put the pan in the oven and bake for 12 minutes.
7. While the first layer is baking, combine the caramels and sweetened condensed milk in a large saucepan over low heat. Heat until the caramels are melted.
8. When the first brownie layer is done, pour the caramel mixture over the brownie. Sprinkle the chocolate chips on top of the caramel. Then using a teaspoon, drop the rest of the brownie mixture on top of the caramel layer. Swirl the brownie mixture with a knife, ensuring it covers most of the caramel. Sprinkle the other 1/2 cup of walnuts on top.
9. Put the pan back in the oven and bake for another 35-40 minutes or until a knife inserted in the center come out with some moist crumbs. Don’t expect the knife to come out clean, and don’t overbake.

10. Let the pan cool a bit on a wire rack, then serve. Enjoy your homemade caramel brownies!

Recipe inspired by Taste of Home’s caramel brownies.

Caramel Brownies

5 from 2 reviews

• Author: A Cultivated Nest
• Category: Dessert

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Description

If you love chocolate and caramel separately, then you’ll love them together in these yummy homemade caramel brownies!

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Ingredients

Scale 1x2x3x

• 2 cups sugar
• 3/4 cup baking cocoa
• 1 cup canola oil
• 4 large eggs
• 1/4 cup 2% milk (or almond milk)
• 1–1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup chopped walnuts, divided (optional)
• 1 package (14 ounces) caramels
• 1 can (14 ounces) sweetened condensed milk
• 1 cup (6 ounces) semisweet chocolate chips

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Instructions

1. Preheat oven to 350 degrees. Grease a 13″ x 9″ baking pan.
2. Beat the sugar, baking cocoa, canola oil, eggs, and milk together in a bowl.
3. In a separate bowl, mix together the all-purpose flour, salt, and baking powder.
4. Slowly add the dry mixture to the wet mixture, mixing until well combined.
5. Fold in 1/2 cup of the walnuts.
6. Pour about two-thirds of the brownie mixture into the greased pan. Set the rest of the mixture aside. Put the pan in the oven and bake for 12 minutes.
7. While the first layer is baking, combine the caramels and sweetened condensed milk in a large saucepan over low heat. Heat until the caramels are melted.
8. When the first brownie layer is done, pour the caramel mixture over the brownie. Sprinkle the chocolate chips on top of the caramel. Then using a teaspoon, drop the rest of the brownie mixture on top of the caramel layer. Swirl the brownie mixture with a knife, ensuring it covers most of the caramel. Sprinkle the other 1/2 cup of walnuts on top.
9. Put the pan back in the oven and bake for another 35-40 minutes or until a knife inserted in the center come out with some moist crumbs. Don’t expect the knife to come out clean, and don’t overbake.
10. Let the pan cool a bit on a wire rack, then serve. Enjoy your homemade caramel brownies!

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