This is exactly what the name says, Caramelastic! Lots of Gooooy Caramel flavor with the brownie is such a Fantastic combination
By CHEF 420
14     ounces caramels
14     ounce can sweetened condensed milk
1       cup  Medicated Butter ( softened)
2       cups sugar
4       eggs
3/4    cup cocoa powder
1/4    cup milk (or Bhang)**
11/2  cups Cannaflour (or reg. flour)***
1       teaspoon salt
1       teaspoon baking powder
1       cup semi-sweet chocolate chips
3/4    cup chopped walnuts
Pre-heat oven to 350F
Place caramel and the condensed milk in a medium size saucepan and heat over low heat, stirring often, until caramel and condensed milk are blended and smooth.
While caramel is melting , in a medium size bowl or electric mixer, beat sugar and eggs until blended then add cocoa powder,milk**, and the softened Medicated Butter.Set aside.
In a separate dry bowl mix the cannaflour***,salt,and baking powder-use a wire whip and make sure its well mixed, 
***if you use reg. flour use a sifter to mix.
** If you wish to use Bhang, I suggest you use reg flour with the Medicated butter it will be plenty stony, and will taste less "weedy"
Add the Cannaflour mix to the cocoa/sugar mix , mix on medium speed until well mixed- just a couple of min.Remove from mixer and fold in 1/2 the chocolate chips and all the nuts.
Place two-thirds of the batter in a greased 9x13-inch pan and bake 12 minutes.
Remove from oven and pour melted caramel mix over the top, sprinkle the remaining chocolate chips over the top.
Drop remaining third of the batter by teaspoonfuls evenly over brownies.
Return brownies to the oven and bake an additional 25 to 28 minutes.
Remove from oven and cover with aluminum foil and let cool at room temp. for 1 hour then refrigerate with foil until completely cooled about another hour.
As you can see I forgot to put the Chocolate chips on top, before I baked it I think the Fact that I was already baked might have somthing to do with it.



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