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Print This Caramel Brownies Recipe

Caramel Brownies Recipe by Scratch

By scratch is the best way of all to have the finest ingredients in your recipes. The first thing to know is that fresh does mean it may be time to do some shopping. Caramel brownies by scratch, you know everyone will love them. Like all brownie recipes, nuts and dark chocolate, eggs and milk, are all part of good brownie recipes by scratch. If you are ready now, lets get making and baking one of these fine caramel brownie recipes by scratch.

Caramel Brownies Preparation

Preheat oven to 355 degrees.
Olive oil or butter up a 9 by 13 inch baking pan.
Two mixing bowls and a sauce pan for melting caramels.

Caramel Brownies by Scratch Ingredients

  • 2 cups white sugar
  • 3/4 cup dark baking cocoa
  • 1 cup olive oil
  • 4 fresh eggs
  • 1/4 cup milk
  • 1 -1/2 cups all purpose flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 cup semisweet chocolate chips
  • 1 cup chopped walnuts, divided
  • 1 (14 ounce) package caramels
  • 1 (14 ounce) can of sweetened condensed milk

Caramel Brownie Directions:

  1. Lets get a large mixing bowl, combine together the sugar, dark cocoa, olive oil, fresh eggs and milk. In another mixing bowl combine the flour, salt and baking powder; add these dry scratch ingredients to the wet scratch ingredients, mix together well. Next, mix in the chocolate chips and 1/2 cup of the walnuts. Put half of the batter into an oiled or buttered 13 by 9 inch baking pan. Bake this half of scratch brownies at 355 degrees for 10 minutes

  2. In a medium saucepan, heat the caramels in condensed milk over low heat, stir occasionally till caramels are melted. Pour melted caramels over baked brownie bottom layer. Next, (drop evenly) spread remaining walnuts over caramel layer. Pour remaining batter slowly, small amounts at a time evenly over caramel layer. With the bottom of a spoon, swirl top brownie layer (only the top a little). Bake caramel brownies from scratch for 30 to 38 minutes or until a tooth pick inserted in the center comes out with only moist crumbs on it. Let caramel brownies cool on a wire rack nearly completely before cutting.

    This Caramel Brownie recipe from scratch makes a 9 by 13 inch best ever brownie.

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Deerlake Cookies to Share Coffee Cup

Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!

Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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