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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 16 |
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This is a delicious recipe that I found in the Mrs. Fields Cookie Book. I have made it several times and the brownies have always turned out moist and tasty with a gooey ribbon of caramel through the middle. It's a little extra work as the caramel is made from scratch, but it is very worth it. Hope you enjoy! Ingredients:
3 ounces unsweetened chocolate |
1/2 cup salted butter, softened |
4 large eggs |
1 1/2 cups white sugar |
1 tablespoon real vanilla extract |
1 1/2 cups flour |
1/4 cup salted butter |
1/3 cup dark brown sugar, firmly packed |
2 tablespoons light corn syrup |
1 tablespoon whipping cream |
Directions:
1. Preheat oven to 325°F.
2. Grease an 8x8 inch baking pan.
3. In a small saucepan melt chocolate and 1/2 cup butter over low heat, stirring constantly. Remove from heat.
4. In a large bowl, beat eggs using an electric mixer set on high until they thicken slightly.
5. Slowly add the 1 1/2 cups white sugar.
6. Add vanilla and mix well.
7. Add the chocolate-butter mixture and beat on medium until uniform.
8. Add the flour and mix on low speed until just combined. Do not overmix.
9. Pour 1/2 of the brownie batter into the prepared pan. Smooth top.
10. Bake 15-20 minutes or until the top is firm.
11. Heat 1/4 cup butter, 1/3 cup brown sugar, and corn syrup in a heavy pan over medium heat, stirring constantly until the sugar dissolves.
12. Increase the heat to high and boil 1 1/2 minutes.
13. Remove from heat and stir in cream. Keep warm.
14. Spread warm caramel evenly over top of baked brownie layer.
15. Pour remaining half of brownie mixture over caramel, smoothing the top.
16. Bake an additional 25-30 minutes or until brownies test done (note: some caramel may stick to the toothpick).
17. Cool brownies in pan, then cut into squares.
18. I think these are best served chilled.
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