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Ingredients
| unsweetened baking chocolate squares: 3 oz |
| salted butter: 1/2 cup (softened) |
| eggs: 4 (large) |
| granulated sugar: 1 1/2 cups |
| vanilla extract: 1 Tbl |
| all-purpose flour (unsifted): 1 1/2 cups |
| salted butter: 1/4 cup |
| dark brown sugar (packed): 1/3 cup (firmly packed) |
| light corn syrup: 2 Tbl |
| light whipping cream (fluid): 1 Tbl |
Caramel-Filled Brownies
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
50 min -
Servings
16 serving(s)
Tags
- Preheat oven to 325°F.
- Grease an 8x8 inch baking pan.
- In a small saucepan melt chocolate and 1/2 cup butter over low heat, stirring constantly. Remove from heat.
- In a large bowl, beat eggs using an electric mixer set on high until they thicken slightly.
- Slowly add the 1 1/2 cups white sugar.
- Add vanilla and mix well.
- Add the chocolate-butter mixture and beat on medium until uniform.
- Add the flour and mix on low speed until just combined. Do not overmix.
- Pour 1/2 of the brownie batter into the prepared pan. Smooth top.
- Bake 15-20 minutes or until the top is firm.
- Heat 1/4 cup butter, 1/3 cup brown sugar, and corn syrup in a heavy pan over medium heat, stirring constantly until the sugar dissolves.
- Increase the heat to high and boil 1 1/2 minutes.
- Remove from heat and stir in cream. Keep warm.
- Spread warm caramel evenly over top of baked brownie layer.
- Pour remaining half of brownie mixture over caramel, smoothing the top.
- Bake an additional 25-30 minutes or until brownies test done (note: some caramel may stick to the toothpick).
- Cool brownies in pan, then cut into squares.
- I think these are best served chilled.