Double Batch Caramel Brownies

Double Batch Caramel Brownies

3 Reviews 1 Pic
Kirsten Hokanson
Recipe by  Kirsten Hokanson

“Absolutely sinful home-made brownies. It's a double batch because they disappear twice as fast!”

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Adjust Servings

Original recipe yields 2 dozen



  1. In a double boiler, melt together chocolate chips, shortening, and water. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 9x9 inch baking pans.
  2. In a large bowl, mix together eggs, sugar, and confectioners' sugar. Allow chocolate mixture to cool slightly, then mix it into the egg mixture. Stir in vanilla. Finally, stir in the flour and mix well.
  3. Pour the brownie batter equally into the 2 pans and spread evenly. Spoon caramel over the tops of the brownies, using more or less according to taste. Using a small knife, swirl the caramel into the brownie batter. Bake for 40 to 45 minutes until a toothpick comes out clean when inserted. Let cool, and cut into squares.

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Reviews (3)

Rate This Recipe
I'm nuts too...

I'm nuts too...

These aren't very good. Light brown & basically tasteless. Well to each his own, sorry Kirsten :)



Theese weren't awful. There more like a fudgie cake than a brownie though. I did 3/4 of a cup of each of the sugars ( I only made one batch) and added half a cup of brown sugar to the mix, so this may have made them less bland. Also use a 9x13 pan not a 9x9 or else they will be Very thick! All in all I would make these again.



Sweet and succulent! Mine turned out yummy. It's perhaps a little too much caramel, though. Next time I'll decrease the caramel for a little more brownie taste. Thanks for the recipe!

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Amount Per Serving (12 total)

  • Calories
  • 690 cal
  • 35%
  • Fat
  • 30 g
  • 46%
  • Carbs
  • 99.6 g
  • 32%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 145 mg
  • 48%
  • Sodium
  • 115 mg
  • 5%

Based on a 2,000 calorie diet



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Caramel Brownies II


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Easy Fudge Brownies