Chocolate Caramel Brownies

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 cup Brown sugar, packed
  • 1/2 cup Caramel ice cream topping
  • 3/4 cup Cocoa, unsweetened
  • 1/2 cup Granulated sugar
  • 2 cups Milk chocolate chips
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted

Found on momsandmunchkins.ca

Description

Ingredients

• ¾ cup all-purpose flour
• ¾ cup unsweetened cocoa
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 3 large eggs, divided
• 2 teaspoons vanilla extract
• 2 cups milk chocolate chips, divided
• ½ cup caramel ice cream topping

Directions

• Preheat oven to 350F.
• Spray a 8-inch square baking pan with cooking non-stick cooking spray. Be generous here because the caramel is sticky.
• In a medium bowl, combine flour, cocoa and salt. Stir to mix then set aside.
• In a large bowl, beat butter, sugar and brown sugar until creamy.
• In the sugar mixture, add two eggs and beat well to mix.
• Add vanilla extract to sugar mixture and beat well to mix.
• Gradually add flour mixture to sugar mixture and beat well to mix.
• Take ¾ cup of the brownie batter out of the bowl and set it aside.
• Spread the rest of the remaining batter into the prepared pan.
• Sprinkle 1 cup of chocolate chips over the brownie mixture in the pan and top evenly with caramel.
• Beat the remaining brownie batter and an egg in a large bowl until creamy.
• Stir in the last cup of chocolate chips.
• Spread remaining batter evenly over caramel topping.
• Bake for 30-35 minutes or until center is set.
• Cool completely before cutting into squares.