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.
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! :)
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!
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!!!
