Caramel Walnut Brownies
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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.
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