CARAMEL BROWNIES! Fresh out the oven!
Who ever has the patience to wait until brownies fully cool anyways? I clearly didn't.
Though I should have, for photo purposes.
Not only did I break the brownie, I also burned my tongue. SADNESS.
But it was totally worth it.
Caramel Brownies Combined from a bunch of recipes
Ingredients 1/2 cup butter, melted 1 cup white sugar 1 tsp. vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup unsweeten cocoa powder 1/4 tsp. baking powder 1/2 tsp. salt 1/2 cup chopped walnuts (optional)
Caramel filling: 14oz. caramel candies, unwrapped 1/3 cup heavy cream
Preheat the oven to 350˚ F. Line a 8x8-inch baking pan with foil and grease the foil well with butter or cooking spray.
In a large bowl, mix together the oil, sugar, and vanilla. Beat in eggs. In a separate medium bowl, combine flour, cocoa, baking powder, and salt; then gradually stir into the egg mixture until well blended. Stir in walnuts, if desired.
Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 20 minutes. Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.
Meanwhile, to make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat. Stir frequently, until melted and smooth. Immediately spread the caramel over the bottom brownie layer. Pour the remaining brownie batter over the caramel layer. Careful to pour and spread it evenly. Bake for 25-30 minutes. Transfer to a wire rack and let cool completely before slicing and serving.