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Caramel Brownies
SUBMITTED BY:
Clara Bakke
"'I love to cook,' shares Clara Bakke of Coon Rapids, Minnesota. 'My family can't possibly eat all of the sweets I whip up, so my co-workers are more than happy to sample them-particularly these rich chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts.'"
RECIPE RATING:
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(6)
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PREP TIME
20 Min
COOK TIME
35 Min
READY IN
55 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 cups sugar
3/4 cup baking cocoa
1 cup vegetable oil
4 eggs
1/4 cup milk
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup semisweet chocolate chips
1 cup chopped walnuts, divided
1 (14 ounce) package caramels*
1 (14 ounce) can sweetened condensed milk
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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 walnuts. Spoon two-thirds of the batter into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F 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 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. Cool on a wire rack.
FOOTNOTE
This recipe was tested with Hershey caramels.
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REVIEWS
Reviewed on Sep. 17, 2007 by MNCRYSTALINA
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MNCRYSTALINA
Sep. 17, 2007
These brownies are a huge hit with my friends and family. We have nut allergies so I skipped the nuts. Much tastier if you add 1t of vanilla.
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2 users found this review helpful
These brownies are a huge hit with my friends and family. We have nut allergies so I skipped...
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Reviewed on May 20, 2007 by
PERKYMINESWEEPER83
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PERKYMINESWEEPER83
May 20, 2007
These were sooo yummy! maybe next time i wont add soo much caramel. i substituted pecans for walnuts. i did not add any pecans to the brownie batter, just in the middle with the caramel. thank you! i am glad i found a from scratch recipe and not one using cake mix!
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1 user found this review helpful
These were sooo yummy! maybe next time i wont add soo much caramel. i substituted pecans for...
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Reviewed on Nov. 10, 2006 by sra
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sra
Nov. 10, 2006
These were extremely chocolaty and delicious. I made them for a birthday pary and everyone raved. I even added too much flour by mistake and they still turned out wonderful, they are very thick and chewy.
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1 user found this review helpful
These were extremely chocolaty and delicious. I made them for a birthday pary and everyone...
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Reviewed on Oct. 24, 2006 by KMEADOWS1
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KMEADOWS1
Oct. 24, 2006
This was ok. I baked for another 35 mins as indicated, and ended up over baking a little. I kept checking for the moist crumbs, but that didn't happen until after the top of the brownies were "dark." I would bake it a little less than 35 minutes and just keep an eye on it. I used canola oil instead of vegetable oil, and buttermilk for milk. I, myself, love a more cake-like brownie, but a lot of people like chewy brownies. These are chewy; but good. I'll give it a 4 star due to bake time being too long. I may have to try this again and cut the time down.
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1 user found this review helpful
This was ok. I baked for another 35 mins as indicated, and ended up over baking a little. I...
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Reviewed on Nov. 23, 2007 by dsmw
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dsmw
Nov. 23, 2007
I had to throw away my first attempt at these brownies. The bottom and edges burnt and the middle was undercooked. My second attempt -- in two, smaller pans -- was edible, but needed a much longer cooking time than described. I will not make this again, sorry.
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I had to throw away my first attempt at these brownies. The bottom and edges burnt and the...
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Reviewed on Nov. 15, 2007 by a
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a
Nov. 15, 2007
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