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–+ servings
Caramel Walnut Brownies

Caramel Walnut Brownies

Jacklin Altman
These ultra-fudgy chocolate brownies are baked to perfection and smothered in a rich, gooey homemade caramel and crunchy walnut topping.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 16 brownies
Calories 302 kcal

Equipment

  • Mixing Bowls
  • Oven
  • 8x8 Pan

Ingredients
  

Brownie Base:
  • 4 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs plus 1 egg yolk cold
  • 1 teaspoon vanilla extract or vanilla paste
  • 6 tbsp avocado oil
  • 3/4 cup cocoa powder
  • 1/2 cup all-purpose flour measured correctly (about 63 grams)
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1.5 teaspoons instant espresso powder
  • 1/2 cup semisweet chocolate chips
Caramel Topping:
  • 11 oz caramels
  • 4.5 tbsp evaporated milk
  • 3/4 cup chopped walnuts

Instructions
 

  • Preheat your oven to 325°F and line an 8x8 metal baking pan with foil or parchment paper, spraying it well with nonstick cooking spray.
  • Add the butter and granulated sugar to a microwave-safe bowl and heat for about 1 minute until the butter is completely melted. Let cool slightly, and then add the eggs and egg yolk to the warm butter mixture and whisk vigorously for one full minute.
  • Whisk in the vanilla extract, then stir in the avocado oil and cocoa powder until smooth.
  • In a separate bowl, combine flour, cornstarch, and salt, and then use a rubber spatula to gently stir the dry mixture into the wet mixture. Stir in the instant espresso powder, then fold in the semisweet chocolate chips.
  • Spread the thick brownie batter evenly into your prepared baking pan. Bake for 28 to 30 minutes, removing them when the center is set and a toothpick comes out with a few moist crumbs attached.
  • Remove from the oven and let the brownies cool completely in the pan so they can solidify.
  • To make the topping, combine the caramels and evaporated milk in a saucepan over medium heat. Stir continuously as the caramels melt, heating until you have a completely smooth, melted sauce. Remove from the heat, add the chopped walnuts, and stir until the nuts are fully coated.
  • Pour the warm caramel mixture directly over the cooled brownies, smoothing it out with a spatula to cover the top completely.
  • Let the treats sit at room temperature or in the fridge for at least one to two hours to allow the caramel to fully set before slicing into 16 squares and serving.

Nutrition

Calories: 302kcalCarbohydrates: 37gProtein: 4gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 31mgSodium: 99mgPotassium: 188mgFiber: 2gSugar: 28gVitamin A: 139IUVitamin C: 0.2mgCalcium: 57mgIron: 1mg
Keyword dessert, brownie, walnut, caramel
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