You definitely won’t be disappointed making these amazing
Chocolate Caramel Brownies.
The hardest part?
Unwrapping the caramels and trying not to eat them all!
Chocolate Caramel Brownies
1 cup butter
12 oz. semi-sweet chocolate chips, coursely chopped
1 1/2 cups sugar
1 tablespoon vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 cups chopped walnuts (optional)
1 cup semi-sweet chocolate chips
14 oz. caramel candies, unwrapped
1/4 cup heavy cream
Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray.
In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute until the chocolate is melted and the mixture is smooth, stirring in between intervals.
Whisk in the sugar, eggs and vanilla. Stir in the flour and salt just until combined. Add the chopped nuts.
Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven and let the brownies cool for about 20 minutes.
To Make the Caramel Filling
Combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds. Stir. Repeat the process, stirring every 30 seconds until the caramels and cream are melted and combined. Immediately spread the caramel mixture over the cooked and cooled brownies.
Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel).
Sprinkle the chocolate chips and the remaining nuts on top of the final brownie layer. Bake for 20 minutes.
Transfer to a wire rack and let cool completely before slicing and serving.
Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares.
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