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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 24 |
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I love to cook. My family can't possibly eat all of the sweets I whip up, so my co-workers are more than happy to sample them Ingredients:
2 cups sugar |
3/4 cup baking cocoa |
1 cup canola oil |
4 eggs |
1/4 cup 2% milk |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon baking powder |
1 cup (6 ounces) semisweet chocolate chips |
1 cup chopped walnuts, divided |
14 ounces caramels |
1 can (14 ounces) sweetened condensed milk |
Directions:
1. In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; 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 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.
3. Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts.
4. Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.
5. Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Yield: 2 dozen.
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