| Prep Time | 15 min |
| Cook Time | 22 min |
| Servings |
brownies
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Ingredients
Brownies:
- 1 cup (2 sticks) salted butter
- 3/4 c baking cocoa
- 2 c sugar
- 4 eggs
- 1 tsp Vanilla
- 1-1/2 c flour
- 1/2 tsp salt
- 1 c nuts optional
Caramel Topping:
- 3 c kraft caramel bits
- 3 Tbsp milk
Chocolate Drizzle
Ingredients
Brownies:
Caramel Topping:
Chocolate Drizzle
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Instructions
- Preheat oven to 375*.
- Melt butter in large saucepan over low heat. Add cocoa and remove from heat. Stir in sugar and one egg at a time, mixing well after each. Add vanilla; then flour, salt and nuts. Pour into greased 9×13 pan. Bake for 20-22 min. Do not overbake. Cool at least partially before topping with caramel topping.
- Place caramel bits and milk in a Pyrex measuring container or glass bowl. Microwave for 1 minute. Stir with a spoon. It will not look like it is going to blend, but keep stirring and it will become smooth. If necessary, microwave for another 15-20 seconds and stir again until smooth. Pour over brownies and distribute evenly over the top.
- Place chocolate chips in a microwavable container. Microwave for 25 seconds. Remove and stir until smooth. Pour into a ziploc baggie. Cut the edge of the baggie and drizzle over caramel layer.
- Sprinkle with coarse salt or sea salt.
Recipe Notes
You can make the brownies in advance and freeze the batter in a pan. Simple cover with lid or foil to seal. Add extra time when baking, or set out to defrost a couple of hours prior to baking. You can also divide the batter into 2-8×8 pans. Bake one and freeze the other. If you do this, put the ingredients for the caramel layer and chocolate drizzle in half. If you use a glass dish, make sure you defrost prior to baking, or put in the oven as it pre-heats. If you put a glass dish in a hot oven, it could shatter.
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