Email to Cat      

Chocolate-Caramel-Toffee Brownies

Source of Recipe


Cooking with Paula Deen (January/February 2011)



List of Ingredients



• 1 (14-ounce) can sweetened condensed milk
  
• 6 (1-ounce) squares semisweet chocolate, chopped
  
• 6 (1-ounce) squares bittersweet chocolate, chopped
  
• 1 cup plus 2 Tbsp butter, softened and divided
  
• 1½ cups firmly packed brown sugar
  
• ¾ cup sugar
  
• 3 large eggs
  
• 1 tsp vanilla extract
  
• 3 cups all-purpose flour
  
• 1 tsp salt
  
• 1 (8-ounce) package toffee bits
  
• ½ cup hot caramel ice-cream topping
  






Instructions



1. Preheat oven to 350°F. Line a 13- x 9-inch baking pan with aluminum foil. Spray with nonstick cooking spray.
   
   
2. In a medium saucepan, combine condensed milk, chopped chocolate, and 2 tablespoons butter. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth. Set aside.
   
   
3. In a large bowl, beat sugars and remaining 1 cup butter at medium-high speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
   
   
4. In a medium mixing bowl, combine flour and salt. Gradually add to sugar mixture, beating until combined. Stir in chocolate mixture and toffee bits. Spoon batter into prepared pan. Spoon caramel by tablespoonfuls over batter; gently swirl with a knife.
   
   
5. Bake for 35 to 45 minutes or until center is set. Let cool completely before cutting.
   
   Makes about 2 dozen.