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Chocolate Caramel Brownies Recipe

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This recipe for Chocolate Caramel Brownies, by , is from The Steinke's Guide to Food Goodies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Steinke


Brownie batter:
1 cup (2 sticks) unsalted butter
12 oz. bittersweet chocolate, coarsely chopped
1 1/2 cups granulated sugar
4 large eggs
1 Tbsp. vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp. salt
1 cup semi-sweet chocolate chips

Caramel filling:
14 oz. caramels
1/3 cup evaporated milk
1 tsp. kosher salt

Preheat oven to 350F. Line a 9x13-inch brownie pan with foil, being sure to leave extra foil over-lapping the edges to help remove the brownies from the pan. Spray the foil with baking spray. Set aside.

Combine the butter and chopped chocolate in a heatproof bowl, set over simmering water. Heat, stirring occasionally until completely smooth. Remove from the pan and set aside. Whisk in sugar, eggs, and vanilla until well mixed. Add the flour and salt, and stir just until combined. Spread about 1/2 the batter in the baking pan, spreading evenly. Bake this first layer for 20 minutes. Remove from the oven and allow to cool while you make the caramel filling.

Place the the caramels, evaporated milk, and salt in a small saucepan. Melt over medium-low heat, stirring frequently. Once you have a completely smooth mixture, remove from heat and immediately pour over the first brownie layer. Spread caramel evenly. Next pour the remaining brownie batter over the caramel layer.

Sprinkle the chocolate chips over the final brownie layer. Return the brownies to the oven and bake an additional 20 minutes. Remove from the oven and place pan on a wire rack to cool completely.

To cut the brownies, lift them with the overhang foil and place on a cutting board. Cut into squares.

Personal Notes:
Personal Notes:
The caramel makes the brownies stick to the foil badly, so make sure to spray generously with the baking spray.




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