What you need:
- 2 sticks unsalted butter
- 12 oz. bittersweet chocolate, chopped
- 1 1/2 cups sugar
- 4 large eggs
- 1 tbsp. vanilla
- 1 1/4 cups flour
- 1/2 tsp. salt
- 1 cup semisweet chocolate chips
- 14 oz. caramel candies
- 1/3 cup heavy cream
Directions:
- Preheat oven to 350* and line a 13x9-inch baking pan with foil. Spray with cooking spray.
- In a microwavable bowl, melt butter and bittersweet chocolate in 30-second intervals, stirring after each interval until smooth and glossy.
- Add sugar, eggs, and vanilla. Whisk until smooth.
- Add flour and salt. Mix until just combined.
- Add half the batter to the pan and even out using a spatula. Bake for 20 minutes.
- Move pan to a wire rack and cool for 20 minutes - keep your oven on!
- While they are cooling (I suggest the last 5 minutes), melt the caramels with the heavy cream in a medium saucepan, stirring constantly.
- Pour caramel over cooled brownies and then dollop remaining brownie batter over the caramel. Spread evenly. Sprinkle with chocolate chips.
- Bake for 20 minutes and then sit on wire rack to cool completely.
Recipe from Tracey's Culinary Adventures