Caramel Brownies {with Launna from Letters from Launna}

Launna is back!  Woohoo!

She was here a few weeks ago sharing her favorite fall recipes, and she's got a completely delicious looking brownie to share with us today.

Who knows how many Mexico pounds I've gained so far...
...but I do know that one day, I'll be conquering my baking {and sugar} fears and making these bad boys.

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Who doesn't love brownies?  
I especially love the ones with caramel that oozes out. So rich and delectable. 

Caramel Brownies

Ingredients

    2 cups sugar

    3/4 cup baking cocoa

    1 cup canola oil

    4 eggs

    1/4 cup 2% milk

    1-1/2 cups all-purpose flour

    1 teaspoon salt

    1 teaspoon baking powder

    1 cup (6 ounces) semisweet chocolate chips

    1 cup chopped walnuts, divided

    1 package (14 ounces) caramels

    1 can (14 ounces) sweetened condensed milk

Directions

1.    In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts.

2.    Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.

3.    Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts.

4.    Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.

5.    Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool on a wire rack. Yield: 2 dozen.

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Yumm.  Please hold while I stop drooling. 
Thank you so much {again}, Launna for guest posting today!  Want some more Launna?  Follow her blog :: twitter ::  pinterest 
It will make your heart happy.