Rating: 4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Chris Schaefer, Everett, WA
This Story Originally Appeared On sunset.com

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Credit: Christina Schmidhofer

Recipe Summary test

total:
1 hr 15 mins
Yield:
Makes 35 squares
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3- to 4-quart pan over medium-high heat, melt butter, stirring occasionally, about 4 minutes. Remove from heat.

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  • 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.

Nutrition Facts

224 calories; calories from fat 40%; protein 2.7g; fat 10g; saturated fat 6.1g; carbohydrates 33g; fiber 1.1g; sodium 200mg; cholesterol 53mg.
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