Chocolate Caramel Brownies
  • 2 sticks butter, softened
  • 11.5 -12 oz semi sweet chocolate chunks or chips (can also use bittersweet)
  • 1 cup sugar
  • 3 eggs, lightly beaten
  • ½ tablespoon vanilla, optional
  • 1 cup flour
  • ½ teaspoon salt
  • ½-1 cup semi-sweet chocolate chips
  • 14 oz caramel bits
  • ¼- 1/2 cup heavy whipping cream
  1. Preheat oven to 350
  2. In a large bowl, melt butter and chocolate chunks in the microwave. Stir every 60 seconds to prevent scorching the chocolate.
  3. Let cool slightly.
  4. Stir in the sugar, eggs and vanilla if using.
  5. Stir in the flour and salt just until combined. Do not over stir.
  6. Generously grease a 9 x 13 pan with shortening and coat lightly with flour. (Can also line the pan with grease foil instead.)
  7. Spread half of the brown mixture into the pan.
  8. Bake for 16 minutes or until the middle is slightly set. Do not over bake.
  9. Let cool completely. The brownie will continue to cook as it cool.
  10. In a bowl melt caramels and whipping cream in the microwave. Stir every 30 seconds to prevent scorching. Add more heavy cream if needed to reach a creamy consistency.
  11. Spread caramel mixture evenly over the cool brownie.
  12. Top with the remaining brown mixture.
  13. Sprinkle with chocolate chips.
  14. Bake for 18-20 minutes. Be careful not to over bake. Remember the brownies will continue to cook as they cool. The middle may be a tad jiggly when it comes out of the oven but will set up as it cools and is refrigerated.
  15. Let the brownies cool until the pan is no longer hot.
  16. Place into the fridge for an hour to complete the setting process. This makes for the perfect texture and makes them easier to slice.
  17. Store in an airtight container.
Be careful not to over bake. Keep in mind that the brownies will continue to cook as it cools out of the oven. This is the key to getting that amazing moist yet firm texture. Feel free to ad nuts like pecans or walnuts if that tickles your fancy. Enjoy these with a big ol glass of milk.
Recipe by Divas Can Cook at