Sunday, September 18, 2011

Caramel Brownies

Gooey and delcious.


These brownies fit right in with the caramel theme that has been featured on Baked Perfection lately.  I actually made these a couple weeks ago and am just getting around to posting them now.  These brownies are truly over the top.  They are really rich and indulgent.  You definitely only need to eat one to satisfy  your sweet tooth. I found this recipe featured in a Taste of Home Brownies and Bars cookbook.  There are so many delicious recipes features in this book that it was hard for me to decide which one to make first.  I let Zack decide and he chose these.  Believe me, they did not disappoint.

Caramel Brownies
recipe adapted from Taste of Home

2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 eggs
1/4 cup milk
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup semisweet chocolate chips
1 (14 oz) package caramels, unwrapped
1 (14 oz) can sweetened condensed milk
1/2 cup miniature chocolate chips

Preheat oven to 350 degrees Fahrenheit.  Grease a 9x13 baking pan and set aside.

In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips.  Spoon two-thirds of the batter into greased baking pan. Bake 12 minutes.

Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Drop remaining batter by teaspoonfuls over caramel layer; spread  brownie batter with an offset spatula.

Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Yield: 2 dozen.