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Caramel Brownies

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrion Cheney


Recipe Introduction

"Carrian writes, 'These are Mom's famous brownies I grew up with - even choosing them instead of cake for my birthday. This version is made from scratch instead of using a boxed mix. These brownies are also what caused our first disagreement when we were dating. I surprised Cade - a self-professed health nut - with these brownies on his birthday. He didn't eat them! I was so bummed. Eventually, he tried them (even though he wasn't eating sugar at the time) and they instantly became his guilty pleasure. Men should always listen to women, right, ladies?'"

List of Ingredients

° 1 (11-ounce) package caramel squares, unwrapped
° â…” cup plus 2 tablespoons evaporated milk, divided
° 1½ cups flour
° 2 cups sugar
° ½ cup plus 1 tablespoon Dutch processed cocoa powder
° 1½ tsp baking powder
° 1½ tsp baking soda
° 1 tsp salt
° ¾ cup plus 1 tablespoon unsalted butter, melted
° 1¼ cups chocolate chips


Recipe

Preheat oven to 350° F and grease a 9x13-inch baking pan.

Place caramels and â…“ cup of the evaporated milk in a microwave-safe dish. Heat at high power in 30-second intervals, stirring in between each, until smooth and melted.

In another large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Add the melted butter and remaining â…“ cup plus 2 tablespoons evaporated milk and stir with a wooden spoon until the batter is thick, with no floury streaks remaining.

Spread and press half of the batter into the prepared pan. Bake 8 minutes; remove from the oven and sprinkle evenly with chocolate chips. Slowly pour the melted caramel evenly over the entire surface of the brownies to be sure that everything is covered in caramel.

Using your hands, scoop up palm-sized portions of the remaining brownie batter and press flat between your hands. Gently lay over the caramel until covered. Return to oven and bake 15 minutes. Cool before cutting into bars.


Serves 9 to 12