Carmel Brownies

Got this recipe from Taste of Home magazine. Love it!  If you can’t find Hershey’s carmels you can substitute for Brach’s carmels instead.

caramel brownieIngredients:

  • 2 C. sugar
  • 3/4 C. baking cocoa
  • 1 C. vegetable oil
  • 4 eggs
  • 1/4 C milk
  • 1 1/2 C. flour
  • 1 T. salt
  • 1 T. baking powder
  • 1 C. semisweet chocolate chips
  • 1 C. chopped walnuts, divided
  • 1 package (14 oz) Hershey’s carmels
  • 1 can (14 oz) sweetened condensed milk

Directions:

  • In a mixing bowl, combine the sugar, cocoa, oil, eggs and milk.
  • Combine the flour, salt, and baking powder
  • Add to egg mixture and mix until combined.
  • Fold in chocolate chips and 1/2 cup of walnuts.
  • Spoon two thirds of the batter into a greased 12-9-2 inch baking pan.
  • Bake at 350 for 12 minutes
  • Meanwhile, in a 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 spoonfuls 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
  • Cool

Yield 2 dozen

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