Prep 45 mins
Cook 50 mins
This is a delicious recipe that I found in the Mrs. Fields Cookie Book. I have made it several times and the brownies have always turned out moist and tasty with a gooey ribbon of caramel through the middle. It's a little extra work as the caramel is made from scratch, but it is very worth it. Hope you enjoy!
- 3 ounces unsweetened chocolate
- 1⁄2 cup salted butter, softened
- 4 large eggs
- 1 1⁄2 cups white sugar
- 1 tablespoon real vanilla extract
- 1 1⁄2 cups flour
- 1⁄4 cup salted butter
- 1⁄3 cup dark brown sugar, firmly packed
- 2 tablespoons light corn syrup
- 1 tablespoon whipping cream
- Preheat oven to 325°F.
- Grease an 8x8 inch baking pan.
- In a small saucepan melt chocolate and 1/2 cup butter over low heat, stirring constantly. Remove from heat.
- In a large bowl, beat eggs using an electric mixer set on high until they thicken slightly.
- Slowly add the 1 1/2 cups white sugar.
- Add vanilla and mix well.
- Add the chocolate-butter mixture and beat on medium until uniform.
- Add the flour and mix on low speed until just combined. Do not overmix.
- Pour 1/2 of the brownie batter into the prepared pan. Smooth top.
- Bake 15-20 minutes or until the top is firm.
- Heat 1/4 cup butter, 1/3 cup brown sugar, and corn syrup in a heavy pan over medium heat, stirring constantly until the sugar dissolves.
- Increase the heat to high and boil 1 1/2 minutes.
- Remove from heat and stir in cream. Keep warm.
- Spread warm caramel evenly over top of baked brownie layer.
- Pour remaining half of brownie mixture over caramel, smoothing the top.
- Bake an additional 25-30 minutes or until brownies test done (note: some caramel may stick to the toothpick).
- Cool brownies in pan, then cut into squares.
- I think these are best served chilled.
Having made these several times now, I have to say that these are our favorite brownies. My daughter loves them. They are well worth the extra couple of steps to make them cause they are really, really good. Thanks for sharing!
A nice twist on a classic brownie! Very moist brownie I found the caramel not overpowering but nicely blended with the chocolate. I used semi sweet chocolate, as thats all I had on hand. I didn't find them overly sweet. You are right it is worth the extra effort to add the caramel. At first I looked at the list of ingredients and didn't see any baking powder and wondered but after baking them found out they didn't need it turned out just fine. Thanks so much for sharing this recipe, one that will go in to the binder.
These are quite good. The combination of a cakier bottom brownie plus caramel plus a squidgier top brownie is very nice. One tip though, don't be a perfectionist and try and get the caramel all the way to the edge of the pan, or it will stick. Leave a little space and it will be much better. :)