When you combine brownies and caramel, you get these caramel brownies, which may be the finest brownies you’ve ever had.
Ingredients:
Brownies
brownie mix, 18 oz.
1 to 2 eggs
½ cup oil (vegetable)
3 tblsp. of water
½ cup chocolate chips, semi-sweet
Ingredients for Caramel Center
Kraft caramels, 11 oz.
⅓ C. evaporated milk
Instructions:
Preheat the oven to 350 degrees Fahrenheit. Set aside a 9×9 baking dish lined with parchment paper.
In a small saucepan, combine the unwrapped caramels and evaporated milk. Heat over medium heat, stirring regularly to prevent the caramels from burning, until totally melted and the mixture is smooth (5 to 7 minutes).
Combine the brownie batter ingredients in a medium mixing basin.
Two-thirds of the brownie batter should be spread into the prepared baking dish.
Cover the brownie batter with the caramel mixture. Dollop it across the top, being careful not to get the caramel into the brownie batter.
Pour the rest of the brownie batter on top of the caramel.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Immediately
Toss the chocolate chips on top of the warm brownies.
Allow for thorough cooling before cutting.
Notes:
You may make a very thin caramel brownie in a 9×13-inch baking dish or double the recipe.
Melting the caramel candies with evaporated milk keeps the caramel smooth and creamy in the middle rather than crisping it up.
Rather than pouring the caramel layer in one location and trying to distribute it, drop it throughout the surface. Drop the top layer of brownie batter over the top to reveal some of the caramel’s crackling once it has cooked.
