Thursday, July 19, 2012

Gooey Caramel Brownies

These brownies are definitely among my most frequently-requested recipes.  I love that they are such a simple variation from my regular Dark Chocolate Brownies.  They are ooey, gooey, and knock-your-socks-off good.  Honestly, once you've made these, boxed brownies will begin to taste like cardboard!  I think the key is to not overbake them, so they stay incredibly soft.

Gooey Caramel Brownies
-Alyssa Griffeth-
1 c. butter
8 oz. good-quality semisweet chocolate (I use Guittard semi-sweet chocolate chips)
2 c. sugar
2 tsp. pure vanilla extract
5 extra-large eggs
1/3 c. unsweetened Dutch-process cocoa powder
1/2 tsp. salt
2/3 c. all-purpose flour

Caramel Filling:
15 oz. Kraft caramel bits
1/3 c. whipping cream
12 oz. bag of semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line a 13×9 inch glass pan with heavy-duty foil and spray foil with cooking spray.
Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add the 2 cups of sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm by placing in an ice bath in the sink or in the freezer.
Whisk in vanilla, then add eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat).
Spread HALF of mixture in pan and bake for 20 minutes.  While brownies are cooling, prepare the caramel sauce.  In a small saucepan, combine caramels and cream and stir till smooth.  Poor over brownies and top with chocolate chips and remaining brownie batter.  Return to oven and bake for 30 more minutes.  Chill or let brownies reach room temperature before removing foil from pan and cutting. 
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1 comment:

  1. You are amazing. All of these recipes look delicious...how do you balance so many new recipes with your two busy girls?! You are wonder woman! :) xoxo

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