Chris Schaefer started with her grandmother's handwritten brownie recipe, then added caramels. We couldn't decide which we liked better, the crunchy outside pieces or the gooey inside ones. Leftovers are unlikely, but you can store the brownies airtight up to 1 day.
1 1/2 cups (3/4 lb.) butter
3 cups sugar
5 large eggs
1 tablespoon vanilla
1 teaspoon salt
1 teaspoon baking powder
2 cups all-purpose flour
1 cup unsweetened cocoa
14 ounces (40 to 50) square caramel candies such as Kraft or See's, unwrapped
How to Make It
In a 3- to 4-quart pan over medium-high heat, melt butter, stirring occasionally, about 4 minutes. Remove from heat.
Stir in sugar, then eggs and vanilla, until blended. Stir in salt and baking powder. Add flour and cocoa and stir until batter is smooth.
Butter a 12- by 20-inch piece of foil. Line a 9- by 13-inch pan with foil, buttered side up, letting foil hang over pan ends. Scrape batter into pan. Evenly space caramels over batter.
Bake brownies in a 325° oven just until a toothpick inserted in the center (not in a caramel) comes out clean, 55 to 60 minutes. Let cool.
Lift brownies with foil from pan to a counter. Peel back sides of foil. With a long, hot knife, cut between caramels into 35 squares; occasionally rinse knife in very hot water and wipe clean.
My Daughter and I made these today and they were some of the best caramel brownies we have made to date! We did not have the caramel squares in the pantry, but had caramel sundae topping, so we poured that on top of the batter and sliced it into the mix, lightly (you know what I mean lol). We all loved them! Had such a rich, cocoa/caramel taste, will definitely be making again and again!! Thank you for the deliciousness! :)
I followed the directions exactly and the finished product was just a mess. The caramels melted and turned the middle of the brownie into goo. Cutting them is nearly impossible. A big waste of ingredients.
It's the best brownie recipe I have ever had. It's cruchy on the top and soft in the middle. I thing I would change about the caremel is mix it with milk before pure it in the middle of the layer. I did what the recipe said and my caremel came out in lump. It was re-harden again after I left it out for a couple hours. The brownie is the best texture though!!!
Fantastic recipe! I've made it twice exactly as the recipe reads and it was a big hit. The brownie is delicious. Today I'm substituting almond extract instead of vanilla and fresh cherries instead of caramels. Yum!
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