Caramel Chocolate Brownies

Ingredients

• 1 cup butter
• 12 ounces semi-sweet chocolate, chopped
• 1 ½ cups sugar
• 4 eggs
• 1 tablespoon vanilla
• 1 ¼ cups flour
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips
• 14-ounce bag of caramels, unwrapped (I prefer Werther’s Chewy Caramels over other brands. You may need 2 bags to get 14 ounces)
• ⅓ cup heavy cream

Instructions

1. Preheat oven to 350º. Line 9 x 13 pan with non-stick foil or regular foil sprayed with cooking spray.
2. Melt butter and chocolate in a microwave-safe bowl, using 30-second increments, stirring each time till smooth.
3. Add sugar, eggs, and vanilla and whisk till well incorporated. Stir in flour and salt.
4. Spread half the batter over the bottom of the prepared pan. Bake for 20 minutes and allow to cool for 20 minutes.
5. Melt caramels and cream in a microwave-safe bowl, using 30-second increments, checking and stirring each time till smooth.
6. While still warm, pour caramel over the top of the brownies and spread to cover. If the caramel has cooled, gently reheat it in the microwave.
7. Top with remaining brownie batter by dropping tablespoons of batter across the caramel then spread to the edges. If the batter has become stiff, very gently reheat it in the microwave. Sprinkle the top of the brownies with chocolate chips and bake for an additional 20 minutes.
8. Allow to cool completely, then use foil to remove the brownies from the pan. Cut and serve.

Recipe courtesy of That Skinny Chick Can Bake.