Caramilk Brownies Recipe

Delectable, chocolatey, and gooey

Chocolate and caramel are amazing combinations, and chopping up a few Caramilk bars to scatter over top of these brownies takes these chocolatey treats from great to fantastic. Bake up a batch for Valentine's Day for someone you love—that is, if you can refrain from eating the entire batch yourself.


2 Caramilk bars or 2 Rolo bars, each square cut in 1/2
4 oz bittersweet or semisweet chocolate, chopped
2 oz unsweetened chocolate, chopped
1/2 cup butter, cubed
1 cup sugar
1 tsp vanilla
2 eggs
3/4 cup flour
1/2 cup chopped toasted pecans
1/4 tsp baking powder
pinch of salt
2 tbsp butterscotch sauce (the kind for ice cream)

  Line an 8 inch cake pan with foil, leaving overhang for "handles." Grease the foil.

  In a saucepan over low heat, melt the bittersweet and unsweetened chocolate with butter until smooth. Remove from heat and cool slightly. Whisk in sugar and vanilla, then the eggs 1 at a time until the batter is shiny.

  In a bowl, combine flour, half of the pecans, the baking powder and salt. Stir. Add to chocolate mixture and stir until just combined. Scrape into pan. Drizzle with half of the butterscotch sauce. Scatter remaining pecans over top, and then scatter Caramilk pieces over top as well. Drizzle with remaining sauce. Press down very gently, but don't submerge the toppings.

  Bake in the center of a 350 F (180 C) oven for 35 minutes or until a cake tester comes out clean. Cool. Remove from pan using the foil 'handles' you created and let cool to room temperature. These freeze well, and could be stored at room temperature for 5 days if wrapped in foil.

Makes 16 delectable, chocolatey, gooey brownies.

Adapted from Canadian Living

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom