Caramel Walnut Brownies
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
The nut and caramel duo wins again in this Caramel Walnut Brownie recipe! Ooey gooey deliciousness and nutty, crunchy texture in a single brownie... it's a winner every time!
What You'll Need:
- 1 (14-ounce) package caramels
- 2/3 cup evaporated milk, divided
- 1 (18.25-ounce) package caramel-flavored cake mix
- 3/4 cup butter, melted
- 2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1 1/2 cups walnut halves or pieces
What To Do:
Preheat oven to 350 degrees F. Coat a 9-inch square pan with cooking spray.
Unwrap caramels and place in a medium saucepan. Add 1/3 cup evaporated milk; cook over low heat until caramels melt, stirring often. Remove from heat.
In a medium bowl, combine remaining evaporated milk, the dry cake mix, butter, vanilla, and cinnamon; stir just until blended. Spread half of dough into prepared pan. Chill remaining dough.
Bake 10 minutes. Cool in pan on a wire rack 5 minutes.
Pour warm caramel mixture over brownie layer in pan. Sprinkle with walnuts. Spoon remaining half of dough into 9 equal portions on wax paper. Pat each portion into a 3-inch circle. Place circles over walnuts in pan, overlapping slightly. (Dough will spread during baking.)
Bake 25 minutes. Cool completely in pan on a wire rack. Cover; chill thoroughly before cutting into squares.
For a devilish delight, make chocolate-caramel-walnut brownies. Substitute devil's food cake mix for caramel-flavored cake mix. Omit the cinnamon, and bake 30 minutes instead of the 25 minutes in Step 4.
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
LATEST TV RECIPE & VIDEO
Native Americans cooked their corn right in the husks over an open fire, and we think their idea is still best, 'cause it helps bring out flavors you can only get from roasting. We love making our Husky Roasted Corn right on the grill in the summer, and in our ovens when it's cooler out!