Caramel Brownies

Caramel Brownies by

Whitney Roberson

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For Brownies:

  • 2 cups sugar
  • 3⁄4 cup baking cocoa
  • 1 cup canola oil
  • 4 large eggs
  • 11⁄4 cup milk
  • 11⁄2 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 cup semisweet chocolate chips

For Caramel:

  • 1 cans (14 ounces) sweetened condensed milk
  • 1 package (14 ounces) caramels
  • 1⁄2 cup milk

 

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat together the sugar, cocoa, oil, eggs and 1 1⁄4 cup milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips.
  3. Spoon two thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake for 12 minutes.
  4. Meanwhile, in large saucepan, heat caramels, sweetened condensed milk and 1⁄2 cup milk over low heat until caramels are melted. Pour over baked brownie layer.
  5. Drop remaining batter by spoonfuls over caramel layer; carefully swirl with knife.
  6. Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbles (do not over bake). Cool on wire rack.