Caramel-Walnut Brownies

These brownies are so luscious and gooey, you'll want to refrigerate them--or plan to eat them with a fork.


15 brownies

Recipe from

Oxmoor House


1 (14-ounce) package caramels
2/3 cup evaporated milk, divided
1 (18.25-ounce) package caramel-flavored cake mix
3/4 cup butter or margarine, melted
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1 1/2 cups walnut halves or pieces


Unwrap caramels, and place in a medium saucepan. Add 1/3 cup evaporated milk; cook over low heat until caramels melt, stirring often. Remove from heat, and set aside.

Combine remaining 1/3 cup milk, cake mix, and next 3 ingredients; stir just until blended. Spread half of dough into a lightly greased 9" square pan. (Remaining dough will stiffen as it sits.) Bake at 350° for 10 minutes. Cool in pan on a wire rack 5 minutes.

Pour caramel mixture over brownie layer in pan. Sprinkle with walnuts.

Divide remaining half of dough into 6 portions. Shape each portion into a 4" circle. Place circles over walnuts in pan, overlapping slightly. (Dough will spread during baking.)

Bake at 350° for 25 minutes. Cool completely in pan on wire rack. Cover and chill thoroughly before cutting.

Note: For caramel-flavored cake mix, we used Duncan Hines.

Christmas with Southern Living 1996,

Oxmoor House

January 1996
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