A delightful twist on classic brownies, featuring a rich caramel and nut layer.
Preheat your oven to 350°F (175°C) and line a baking pan with foil.
Lining the pan with foil makes it easier to lift the brownies out later.
In a microwave-safe bowl, melt the butter. Stir in the sugar until combined.
Ensure the butter is fully melted for a smooth mixture.
Add the eggs to the butter mixture and mix well. Stir in the flour and cocoa powder until smooth.
Mix until just combined to avoid overmixing.
Spread half of the brownie batter into the prepared pan and bake for 15 minutes.
Baking the first layer partially helps support the caramel layer.
In a microwave-safe bowl, melt the caramels with the cream. Stir until smooth and mix in the nuts.
Stir frequently to prevent the caramel from burning.
Spread the caramel mixture over the baked brownie layer.
Spread gently to avoid tearing the brownie layer.
Pour the remaining brownie batter over the caramel layer and bake for another 20 minutes.
Ensure the top layer is evenly spread for consistent baking.
Let the brownies cool completely in the pan before lifting them out using the foil. Cut into squares and serve.
Cooling completely ensures clean cuts and better texture.
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