Caramel Brownies


Caramel Brownies


  • 14 ounces caramels
  • 1/3 c evaporated milk
  • 8 ounces German sweet chocolate
  • 6 tb butter
  • 4 eggs
  • 1 c sugar
  • 1 c flour, sifted
  • 1 ts baking powder
  • 1/2 ts salt
  • 2 ts vanilla
  • 6 ounces chocolate chips
  • 1 c chopped walnuts


Servings: 25. 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. Refrigerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first.

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These pretty much sound like they are to die for. I love caramel brownies and I'm obsessed with finding a good recipe that is also easy. I was surprised to see that German chocolate is the type of chocolate called for. This makes it even more intriguing! LOL! I wish there was a photo but maybe there will be one soon. I'm looking forward to making these.


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