Caramel Brownies

This recipe was emailed to me and well, it looked plain delicious. Not the kind of recipe I pick for aesthetic glory (although it is pretty) but more for the plain fact that it’s a kind of baked good that is so full of taste bud happiness that it saturates your mind with sugary bliss.

These brownies are easy to make and filled with caramel. You split half of the batter to bake for a few minutes whiles preparing the caramel filling and then pour on the caramel and the rest of the batter.

The end result? The perfect fudgy brownie, you know the kind with that crackly top, around a gooey caramel filling. If you’d want to make it even yummier, add nuts. Next time, I think I’ll add peanuts into the brownie batter to make it more like a snickers bar!

Caramel Brownies

Adapted fromĀ tasteofhome

2 cups sugar
3/4 cups cocoa powder
1 cup canola oil
4 eggs
1/4 cup milk
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 cup semi-sweet chocolate chips
14 ounces caramels
1 (14 ounces) can sweetened condensed milk

Preheat your oven to 350 degrees and grease a 9×13 inch pan

Combine your sugar, cocoa powder, eggs and milk in a bowl. In a separate bowl, mix the flour, salt, and baking powder. Slowly add your cocoa powder mix to the flour mix until fully incorporated. Fold in your chocolate chips (and if you’d like, add in 1 cup of nuts of your choice)

Take about 1/2 of your batter and pour it into the bottom of your prepared pan, bake for 12 minutes. During this time heat on med-low heat the caramels and condensed milk. Stir continuously until the caramels are melted. Be careful not to turn the heat up too high or it will burn the mixture. Once your brownies and caramel are done, take the brownie pan out and pour the caramel onto your bottom layer. Then, spoon and spread the remaining batter around the top of the caramel. You can use a knife to smooth the batter to make another layer of brownie dough on top. Bake the rest of the pan for 35-40 minutes.

Enjoy!