Caramel Brownies

These look so good. I have been using Stumble Upon to check out websites and found this one website that was compiled of food blogs. I found this recipe for these brownies at Fork vs Spoon

And here is her recipe:

Caramel Brownies

About 16 Brownies

Ingredients

• 4 Ounces Semi-Sweet Chocolate – melted, slightly cooled (Baker’s or Ghiradelli is what I use)
• 2 Sticks Unsalted Butter – melted, slightly cooled
• 4 Large Eggs
• 1 Cup Brown Sugar
• 1 Cup White Sugar
• 1 tbsp Vanilla Extract
• 3/4 Cup Cocoa Powder
• 1 tsp Salt
• 1 tsp Baking Powder
• 1 + 1/2 Cups All-Purpose Flour
• 50 Caramel Candies – unwrapped ( 1 – 18 ounce bag)
• 2 tbsp Heavy Cream or Milk

Directions

Preheat oven to 350°F and grease a 9 x 13 pan.

Beat eggs until light and fluffy – about 5 minutes.  Beat in brown and white sugar.  Slowly add in melted butter, melted chocolate, and vanilla.  Mix to combine. 

In another bowl, sift together cocoa, salt, baking powder, and flour. 

Add dry ingredients to wet ingredients, and mix to combine.  Do not over mix.  With a wooden spoon or spatula, give the batter a final stir, making sure everything from the sides and bottom of bowl are incorporated. 

Pour into prepared pan and begin to melt caramels.

In a medium sauce pan, place caramels (unwrapped that is!) and heavy cream/milk. Melt over low-medium heat, stirring occasionally.  Keep a close eye on the pan, ensuring that the caramels do not scorch, lower heat if this does begin to happen.  Once melted, remove from heat. 

Once caramels are melted, pour caramel over brownie batter in 3 length-wise rows.  Pull a butter knife through batter, going width wise and then length wise, creating a marbled effect.

Bake in preheated oven for 25 minutes or until toothpick comes out kinda clean…a few crumbs sticking to toothpick is exactly what you want.  Let cool on wire rack before cutting ( if you can resist! ).