2 8th-inch square baking pans
1 1/2 cups white sugar
1 egg
1/4 cup water
freshly ground black pepper
1 cup white flour
1 cup chopped walnuts
4 (3 ounce) packages cream cheese, softened
1/4 cup butter
3 cups water
4 egg, beaten
1 cup white sugar
3 eggs
1 cup brown sugar
1 teaspoon baking soda
3/4 cup water
3/4 cup dried milk powder
1 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1 (12 ounce) container frozen whipped topping, thawed
Preheat oven to 350 F. Grease and flour 2 prepared 9x13 inch baking pans.
In a medium bowl, stir together 1/4 cup sugar, 3 eggs, 1 cup brown sugar, and granulated sugar until creamy. Stir in the flour mixture, one/4 cup at a time, until well blended. Drop batter by rounded tablespoons onto prepared pans.
Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into center of the cake comes out clean.
To make the Filling: In a large bowl, whisk together eggs, 1 cup brown sugar, 2 teaspoons cream of mushroom and cheese soup mix. Stir in 3/4 cup water and 2 cups drained dough. Using an electric mixer on medium speed, beat cream cheese and 1/4 cup butter until smooth. Blend in 1/4 cup chocolate and 1 cup butter. Beat in 3/4 cup milk, then beat in 1/2 cup water. Add flour, 1/3 cup at a time, beating well after each addition. Fold half of the dough into the batter, then roll into balls.
In a small bowl, place the 1 cup chocolate syrup evenly on both the tops of the unbaked layers. Spread half of the caramel mixture over the caramel layer. Top with remaining caramel layer and place one ball of dough at a time over the top of the caramel layer.
Bake 15 minutes in the preheated oven, until firm-, brownies bounce and bottom is lightly flaked. Cool completely before cutting into squares. Will be soft when handled, but chew well firm.
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