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Bittersweet Chocolate-Caramel Brownies

photo by:kraft
Brownies get an ooey-gooey twist with a layer of chewy caramel in the middle. Walnuts add a little crunch, too, so you get the best of both worlds.
20 min
1 hr 15 min
32 servings

What You Need

pkg.  (4 oz.) BAKER'S Bittersweet Chocolate
cup  butter or margarine
cups  sugar
cup  flour
pkg.  (14 oz.) KRAFT Caramels
cup  whipping cream
cups  chopped PLANTERS Walnuts, divided

Make It

HEAT oven to 350°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and eggs; mix well. Stir in flour until blended. Spread half the batter onto bottom of prepared pan.

BAKE 25 min. or just until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted. Stir in 1 cup nuts.

SPREAD caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining nuts. Bake 30 min. or until top is firm to the touch. Cool in pan on wire rack. Use foil handles to lift brownies from pan before cutting to serve.

Kraft Kitchens Tips

A serving of this sweet treat is 1 square. A small portion goes a long way on chocolate flavor.
Cooking Know-How
Since a glass baking dish conducts and retains heat better than a metal pan does, always reduce the oven temperature by 25ºF when baking in a glass baking dish.
Special Extra
Toasting nuts gives them more flavor. To toast nuts, spread them in single layer on baking sheet. Bake at 350°F for 12 to 15 min. or until lightly toasted, stirring occasionally. Cool completely before using.
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