A gooey layer of caramel is nestled in between from-scratch chocolate brownies in this decadent dessert.
Course: Dessert
Keyword: brownies, caramel, chocolate
Ingredients
14tablespoonsbutter
1/2heaping cup of bittersweet chocolate chips
11ouncescaramel squaresunwrapped
3eggs
1cupplus 1 tablespoon sugar
3teaspoonsvanilla
1/2cupflour
1/8teaspoonsalt
Instructions
Preheat the oven to 350 degrees.
Prepare an eight-by-eight-inch baking pan by spraying it with cooking spray and lining it with parchment paper.
In a microwave-safe bowl, heat the butter and chocolate in 30-second increments, stirring in between each. Remove it from the microwave once the butter is fully melted, and continue stirring until the chocolate melts, too.
Set the bowl aside to cool a bit.
Place the caramels in another microwave-safe bowl along with two tablespoons water, and microwave for one minute. Remove it from the microwave and let it sit for about two minutes, and then stir until the mixture is smooth.
In a mixing bowl, beat together the eggs, sugar and vanilla for a couple minutes until the mixture is light and fluffy. Beat in the melted chocolate/butter mixture.
Beat in the flour and salt until the mixture is smooth.
Spread half of the batter evenly into the baking pan. Pour the caramel into the pan next, keeping it about one inch away from the edges.
Place the pan in the refrigerator for 20 minutes or until the caramel is set up.
Spread the rest of the batter evenly over the top of the caramel layer and bake for 35 minutes. Let the brownies cool before removing them from the pan using the parchment paper and slicing them into squares. Store them in an airtight container.