Warm Nutty Caramel Brownies
A nut topping, chocolate caramel candies and a chocolate drizzle all top these decadent brownies with a hidden candy surprise.
- 1 pkg (12 oz/500 mL) semi-sweet chocolate morsels, divided
- 1 pkg (18-21 oz/450 g) brownie mix (plus ingredients to make cake-like brownies)
- 3/4 cup (175 mL), packed brown sugar, divided
- 1 cup (250 mL) salted mixed nuts, divided
- 40 foil-wrapped milk chocolate-covered chewy caramels, unwrapped, divided
- Vanilla ice cream (optional)
Preheat oven to 375°F. Lightly brush Large Bar Pan or Shallow Baker with vegetable oil using Chef's Silicone Basting Brush. Chop 1 1/2 cups of the chocolate morsels using Food Chopper. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix ‘N Scraper®.
Chop nuts using Food Chopper. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.
Meanwhile, using Utility Knife, cut 16 caramels into quarters. Place remaining 1/2 cup chocolate morsels in (1-cup) Prep Bowl; microwave on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.
Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with Utility Knife; drizzle chocolate evenly over brownies. Cut into squares; serve warm using Mini-Serving Spatula. Serve with ice cream, if desired.
- 24 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 300, Total Fat 16 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 38 g, Protein 3 g, Sodium 135 mg, Fiber 2 g