Caramel Brownies
Layered caramel brownies with German sweet chocolate, a gooey melted caramel center, chocolate chips, and walnuts. Fudgy, chewy, and utterly over the top. Makes 25.
YIELD
25 servingsPREP
40 minCOOK
26 minREADY
70 minThese brownies are built in layers, and every single one is there to ruin your self-control.
A fudgy German sweet chocolate batter goes down first, gets a quick bake, then gets blanketed with melted caramel made from real candy squares and evaporated milk.
Chocolate chips scatter over that sticky layer, and the remaining batter (now loaded with chopped walnuts) gets spooned on top.
The result? A brownie with a gooey caramel ribbon running through the middle, studded with nuts and melty chocolate pockets.
Refrigerate before cutting, or you’ll have a glorious mess on your hands.
Pro Tips
- Melt the caramels in a double boiler, not directly on the burner. Direct heat scorches them fast and you’ll taste the bitterness.
- That first 6-minute bake sets the bottom layer just enough to support the caramel. Don’t skip it or the layers will bleed together.
- Spoon the top batter in dollops rather than trying to spread it. The caramel layer is fragile and will tear if you drag a spatula across it.
- Chill the whole pan before cutting. Cold caramel slices clean. Warm caramel pulls and strings everywhere.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
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 ½ 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.
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