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Brownie Recipe Tips
Fudgy brownies have more butter and chocolate, less flour and no leavening.
Usually the chocolate and butter are melted together, then mixed with remaining
ingredients. Mixing is usually done by hand.
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Caramel-Walnut Brownies
1 (14-oz.) package caramels
2/3 C. evaporated milk, divided
1 (18.25-oz.) package caramel-flavored cake mix
3/4 C. butter, melted
2 t. vanilla extract
3/4 t. ground cinnamon
1-1/2 C. walnut halves or pieces
Preheat oven to 350° F.
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 and set
aside.
Combine remaining 1/3 cup milk, cake mix, melted butter, vanilla and cinnamon.
Stir just until blended.
Spread half the dough into a lightly greased 9-inch-square pan. (Do not use an
8-inch; it will overflow.) Chill remaining dough. Bake at 350° F. for 10
minutes. Cool in pan on wire rack for 5 minutes.
Pour caramel mixture over brownie layer in pan. Sprinkle with walnuts.
Divide remaining half of dough into nine portions. Pat each portion in a 3-inch
circle. Place circles over walnuts in pan, overlapping slightly. Dough will
spread during baking.
Bake at 350° F. for 25 minutes. Cool completely in pan on a wire rack. Cover and
chill thoroughly before cutting.
Yield: 15 brownies.
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