Caramel Brownies

• 2 cups sugar
• 3/4 cup baking cocoa
• 1 cup canola oil
• 4 large eggs
• 1/4 cup 2% milk
• 1-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup chopped walnuts, divided
• 1 package (14 ounces) caramels
• 1 can (14 ounces) sweetened condensed milk

1. In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts.
2. Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350u0b0 for 12 minutes.
3. Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts.
4. Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.
5. Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.

sugar, baking cocoa, canola oil, eggs, milk, flour, salt, baking powder, chocolate chips, walnuts, caramels, condensed milk

Taken from www.tasteofhome.com/recipes/caramel-brownies/ (may not work)