Caramel Milky Way Brownies

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 13.4 ounce can Dulce de leche

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1 1/2 cups Chocolate chips
  • 1/4 cup Cocoa powder, dark
  • 1 cup Cool whip
  • 3/4 cup Flour
  • 1/2 tsp Salt
  • 1 tsp Shortening
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter
  • 1/4 cup Whipping cream

Found on insidebrucrewlife.com

Description

Directions

• Melt the butter in a small sauce pan. Whisk in the cocoa powder. Set aside.
• Beat the eggs. Add the sugar and vanilla and beat again. Add 1/4 cup of the butter & chocolate to the egg mixture and stir quickly. Add the rest of the chocolate and stir again.
• Sift together the salt, flour, and baking powder. Slowly stir into the chocolate mixture. Pour into an 8x8 baking pan that has been sprayed with nonstick spray. Bake at 350 degrees for 25 minutes. Do not over bake. Let cool completely.
• Spread the can of Dulce de Leche over the cooled brownies. Set aside.
• Place 1 cup of chocolate chips and shortening in a saucepan. Melt over low-medium heat until melted and creamy. Beat with a mixer for 1 minute. Spoon in the Cool Whip and beat again until no white is showing. Spread gently over the caramel layer. Place in the refrigerator.
• Bring the whipping cream to a boil in another saucepan. Remove from the heat and pour in the remaining chocolate chips. Let sit for 1-2 minutes. Stir until creamy. Spread out over the top of the chocolate layer. Refrigerate until set. Use a hot knife to cut into 16 squares. Store in a sealed container in the refrigerator.