My family can’t possibly eat all of the sweets I whip up, so my co-workers are more than happy to sample them. They’re especially fond of these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts.
—CLARA BAKKE COON RAPIDS, MN
PREP: 20 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 2 DOZEN
2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 large eggs
1/4 cup 2% milk
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped walnuts, divided
1 package (14 ounces) caramels
1 can (14 ounces) sweetened condensed milk
1. Using a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; then gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts.
2. Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake 350° for 12 minutes.
3. Meanwhile, in large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over the baked brownie layer. Sprinkle with remaining walnuts.
4. Drop the remaining batter by teaspoonfuls over the caramel layer; carefully swirl the brownie batter with a knife.
5. Bake for 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack.