Caramel Brownies
Brownies with a layer of melted caramel in the center.
Servings 12
Cost 5
Ingredients
- 6 ounces semisweet chocolate, chopped (170 grams)
- ½ cup butter (unsalted) (114 grams)
- ¾ cup sugar (150 grams)
- 2 large eggs
- ½ tablespoon vanilla
- ½ cup plus 2 tablespoons flour (78 grams)
- ⅛ teaspoon salt
Caramel Filling:
- ½ bag unwrapped Kraft caramels or a heaping cup of Kraft Caramel Bits (196 grams)
- 2 ½ tablespoons heavy cream
- ½ cup chopped toasted pecans
Instructions
- Preheat oven to 350 degrees F. Line an 8 inch square pan with nonstick foil.
- Place chocolate and butter in a microwave-safe mixing bowl and microwave on high for 30 seconds. Stir and repeat until melted and smooth.
- Using a wooden spoon, beat in sugar. Beat in eggs, one at a time followed by vanilla. Beat thoroughly with spoon for about a minute. Stir in flour and salt.
- Pour half of batter in lined pan and bake for 18 minutes. Let cool for at least 15 minutes. While cooling, prepare filling.
- Place caramels and cream in a saucepan. Heat over medium, stirring constantly, or until caramels are melted and smooth. Stir in pecans. Pour over partially cooled brownie layer. Spread remaining brownie batter over caramel. Cook for another 18 minutes.
- Let cool completely then chill Use parchment to lift brownies from pan.
- Cut into squares.
Notes
Chill before slicing for a cleaner, neater, cut.
For the chocolate, I find that a dark chocolate or semisweet or one that's around 60% works better than 70 or 85% chocolate.
