Gooey Caramel Stuffed Brownies

• Vegetarian

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 11 oz Caramel squares
  • 1 cup Cocoa powder, unsweetened
  • 2 1/4 cups Granulated sugar
  • 2 tsp Salt
  • 12 oz Semi-sweet chocolate chips
  • 4 tsp Vanilla extract

• Dairy

  • 1 1/2 cups Butter, unsalted
  • 1 14 ounce can Condensed milk, sweetened

Found on aspicyperspective.com

Ingredients

• 2 1/4 cups granulated sugar
• 1 cup all purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 1/2 cups unsalted butter, melted
• 6 large eggs
• 4 teaspoons vanilla extract
• 12 ounces semi sweet chocolate chips
• 14 ounce can sweetened condensed milk
• 11 ounce caramel squares
• 1 teaspoon salt

Directions

• Preheat the oven to 375 degrees F. Line a 9 X 13 inch baking dish with parchment paper or foil. In a large mixing bowl combine sugar, flour, coco powder, and salt. Stir well. Then whisk in melted butter, eggs, and vanilla extract. Finally stir in the chocolate chips. In a small sauce pot combine the sweetened condensed milk, unwrapped caramels, and salt. Set over medium heat. Stir until the caramels have melted into the condensed milk. Then remove from heat. Spread half the brownie batter in the prepared baking dish. Pour the caramel over the batter and level out evenly. Then spread the remaining brownie batter over the top of the caramel. Bake for 40-45 minutes, until a tooth pick inserted into the center comes out clean. Cool completely before trying to cut. Once cool, lift the entire sheet of brownies out of the pan by the edges of the parchment paper. Cut into 24-30 pieces.