14 oz caramels
⅓ cup evaporated milk
8 oz German sweet chocolate
6 tbsp butter
2 eggs
1 cup sugar
¾ cup flour
1 tsp baking powder
½ tsp salt
½ cup unsweetened cocoa powder
2 tsp vanilla extract
6 oz chocolate chips
1 cup chopped walnuts
Preheat the oven to 350 degrees F.
Line a 9x13-inch pan with parchment paper and set it aside.
In a saucepan, plate the German chocolate and butter. Melt them together over low heat, stirring and scraping the bottom constantly to make sure it doesn’t burn.
Remove from heat and set aside to cool to room temperature.
In a clean saucepan over low heat, melt the caramels and evaporated milk together, stirring and scraping the bottom constantly to make sure it doesn’t burn.
Once smooth, remove from the heat and set aside.
Sift together the flour, baking powder, cocoa powder, and salt.
In a big mixing bowl and using an electric mixer, whip the eggs until foamy.
Add the sugar 1 tablespoon at a time and continue whipping until the mixture is thick and pale in color.
Fold in the cooled chocolate and butter mixture.
Fold in the dry ingredients. Scrape the sides and the bottom of the bowl to make sure that everything is well incorporated.
Spread half of the brownie batter into the baking dish. Bake it for 7 minutes to set.
Take it out of the oven. Spread the caramel filling over. Sprinkle chocolate chips and walnuts.
Using a spoon, spread the remaining brownie batter on top of the caramel. Top with nuts if desired.
Bake it for another 18 to 20 minutes or until a toothpick inserted at the top brownie layer comes out moist but with no wet batter anymore.
Remove from the oven and let cool for 10 minutes before slicing. Serve and enjoy!
Sugar: 53g
:
Calcium: 105mg
Calories: 490kcal
Carbohydrates: 66g
Cholesterol: 34mg
Fat: 24g
Fiber: 2g
Iron: 3mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 7g
Potassium: 208mg
Protein: 6g
Saturated Fat: 8g
Sodium: 301mg
Trans Fat: 1g
Vitamin A: 323IU
Vitamin C: 1mg
