Gooey

Caramel Brownies

May 24 2020

It's important to have thousands of brownie recipes, right?  If you're like me, you need to have choice:  traditional rich chocolate brownies, peanut-butter brownies, blondies (which is actually a brownie), s'mores brownies, brownie crisps, and so on.  And, of course, you have to have a caramel brownie recipe.

I just love this one, in particular because the caramel oozes.  And, also because it's a thin brownie.  It's not dense, but it's chewy and ooze-y and out of this world!

If you like Turtles, just add some chopped pecans to the top prior to baking.  So many choices!

Gooey

Caramel Brownies

(Adapted from Tara Teaspoon)

Makes:  12-16 squares

Prep Time:  25 minutes  Cook Time:  20 minutes

Total Time:  1 hour

 

Caramel Filling:

1 11 oz bag Kraft Caramels (about 38 caramels) unwrapped

1/3 cup evaporated milk

 

Brownies:

1 3/4 cups all-purpose flour

1 3/4 cups confectioners' sugar

1/2 cup unsweetened cocoa

1/3 cup instant nonfat dry milk, such as Carnation

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

10 tbsp unsalted butter, melted

1/2 cup evaporated milk

1 tsp vanilla extract

1/2 cup semi sweet chocolate chips

 

Heat oven to 350°F. Line a greased 9-by-13-inch pan with foil or parchment paper, allowing it to hang over two sides. Set aside.

 

In a saucepan over low heat, melt caramels in evaporated milk, stirring occasionally. Remove from heat and let cool while you make the brownies.

 

In a large mixing bowl combine the flour, confectioners' sugar, cocoa, dry milk, baking powder, baking soda and salt. Whisk to combine well. Add the melted butter, evaporated milk and vanilla and stir with an electric mixer until well combined. Scrape sides of bowl to keep everything evenly incorporated.

With greased hands or the back of a spoon, press 3/4 of the brownie batter evenly into the bottom of the prepared pan. Bake for 8 minutes and remove from the oven.

 

Pour melted caramel mixture evenly over brownie base, gently spreading to cover if needed. Use greased hands to make tablespoons of the remaining brownie batter into flat disks. Place the disks over the caramel leaving some caramel showing (they do not need to be touching but can!). Sprinkle top with chocolate chips. Bake until batter is just cooked through, 10 to 12 minutes more.

 

Let brownies cool completely before removing from pan. Run a knife around the edges to loosen from pan. Use the parchment hangover to lift brownies out of pan to a cutting board; cut into squares and serve.

  • Instagram

DID YOU MAKE THIS RECIPE?

If so, take a quick photo of it & tag @thefancypantskitchen on Instagram.  

I’d love to see your pics!

Subscribe via email for regular recipe updates

  • Instagram
  • Facebook Social Icon
  • Pinterest Social Icon

© 2019 by the Fancy Pants Kitchen  with the help of Rebecca Shellhamer WIX EXPERT