These sinful brownies combine the two for a flavor you can't beat. Moist, chocolaty, rich, gooey, they're the perfect brownie.
Spoil someone you love with a batch of these tomorrow.
1-1/2 cups butter, no substitutions
3 cups sugar
5 large size eggs
1 Tablespoon vanilla
1 teaspoon salt
1 teaspoon baking powder
2 cups all purpose flour
1 cup unsweetened cocoa
14 ounces (50) square caramel candies (KRAFT), unwrapped
In a large heavy saucepan, over medium high heat, melt butter, stirring often, for about 4 minutes.
Remove from heat.
Stir in sugar, then eggs & vanilla, until blended. Stir in baking powder and salt. Add flour and cocoa. Stir until well blended, and smooth.
Butter a 12 x 20 inch piece of foil. Line a 9 x 13 inch pan with foil, buttered side up, letting foil hang over edges. Scrape batter into pan.
Evenly space caramels over top of batter.
Bake for 50-55 minutes in a 325 degree oven or until toothpick inserted in center of pan comes out clean.
Carefully lift brownies with foil from pan to a countertop. Peel back sides of foil. With a long, hot knife, cutting between caramels, slice into squares. Occasionally rinse knife in very hot water and wipe clean--during slicing.
