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Caramel Brownies

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YIELD

25 servings

PREP

40 min

COOK

26 min

READY

70 min

Ingredients

14 404.6
79
8 231.2
OUNCES ML/G MILK CHOCOLATE
sweet, prefer german
6 9E+1
TABLESPOONS ML BUTTER
4 4
LARGE LARGE EGGS
1 237
CUP ML SUGAR
1 237
CUP ML ALL-PURPOSE FLOUR
sifted
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML VANILLA EXTRACT
6 173.4
OUNCES ML/G CHOCOLATE CHIPS
1 237
CUP ML WALNUTS
chopped

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 238 43% from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 124mg 5%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 3% Vitamin C 0%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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