Warm Nutty Caramel Brownies
A nut topping, chocolate caramel candies and a chocolate drizzle all top these decadent brownies with a hidden candy surprise.
Ingredients
- 1 tsp (5 mL) vegetable oil
- 1 pkg (18-21 oz./450 g) brownie mix (plus ingredients to make cake-like brownies)
- ¾ cup (175 mL) packed brown sugar, divided
- 1 pkg (12 oz./350 g) semi-sweet chocolate morsels, divided
- 1 cup (250 mL) salted mixed nuts, divided
- 5 rolls (1.7 oz./50 g each) 20 chocolate caramel candies, like See's Milk Butter Chews, cut into quarters
- Optional: Ice cream
Directions
- Preheat the oven to 375°F (190°C). Lightly grease the Large Bar Pan with oil.
- In the bowl of the Deluxe Stand Mixer, combine the brownie mix with the ingredients listed on the package for cake-like brownies, plus ¼ cup (60 mL) of the brown sugar. MIX for 2 minutes. Press START. Add in the chocolate morsels, reserving ½ cup (125 mL), and set to MIX for another 45 seconds. Press START.
- Pour the batter into the pan, spreading evenly.
- Chop nuts in the Manual Food Processor. Combine half of the nuts and the remaining ½ cup (125 mL) brown sugar; sprinkle evenly over the brownie batter. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Place the remaining ½ cup (125 mL) of chocolate morsels in a small microwave-safe bowl; microwave on HIGH for 1 minute, or until melted, stirring every 20 seconds. Spoon the melted chocolate into a resealable plastic bag and set aside.
- Remove the pan from oven. Immediately top with the quartered caramels, lightly pressing them into the brownies. Sprinkle the remaining nuts over the brownies.
- Trim the corner of the chocolate-filled bag with a knife and drizzle the chocolate evenly over the brownies. Cut into squares and serve warm with ice cream, if you’d like.
Yield:
- 24 servings
Nutrients per serving:
U.S. nutrients per serving (24 servings): Calories 310, Total Fat 16 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Sodium 135 mg, Carbohydrate 38 g, Fiber <1 g, Sugars 31 g, Protein 2 g


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