- 10 tablespoons butter
- 1 1/4 cup (262 g) granulated sugar
- 3/4 cup (68 g) cocoa powder
- 2 large eggs
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1/2 cup (70 g) all-purpose flour
- 10-12 caramel candies
- 1/2 (4 oz) chocolate baking bar, coarsely chopped
Preheat the oven to 325°F. Move the oven rack to bottom 1/3 of the oven. Line a metal 8×8 pan with a foil sling and spray the bottom with non-stick cooking spray.
Combine butter, sugar, and cocoa powder together in a saucepan on stove. Stir over medium heat just until butter is melted. Alternately, you can combine these ingredients in a microwave safe bowl and heat in 30 second bursts, just until butter is melted.
Transfer mixture to the bowl of a stand mixer (or use an electric hand mixer, or whisk by hand).
Cool mixture until warm to the touch. Add eggs one at a time and beat after each addition. Add salt and vanilla, and mix well. Add flour, and beat until no streaks remain, scraping down bowl as needed.
Pour batter into prepared pan and spread out evenly. Dot with caramel halves and sprinkle with chopped chocolate. Bake for 25-30 minutes or until toothpick inserted in center comes out slightly moist with batter.
Cool completely before cutting and serving. Or if you can’t wait, and you must cut them while still warm, use a disposable plastic knife, because the warm brownies won’t stick to the plastic. FYI, they’ll be much more fudgy while they’re still warm. Delicious served with a scoop of vanilla ice cream.
The brownie base for this recipe is from Mel’s Kitchen Cafe.