Prep 25 mins
Cook 40 mins
I think it's safe to say that these gooey, lethal bars speak for themselves (well, for the most part anyway)!!!
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 1 cup firmly packed light brown sugar or 1 cup dark brown sugar
- 2 eggs
- 1 1⁄2 teaspoons vanilla extract
- 1 (14 ounce) package caramels
- 1⁄2 cup evaporated milk
- Preheat oven to 350*F.
- Grease a 13x9" baking pan or line it with parchment paper.
- Sift together the flour, baking soda, and salt in a medium bowl; set aside.
- Using an electric mixer on medium speed, cream together the butter and brown sugar until creamy.
- Add the eggs and vanilla; beat until smooth.
- Gradually stir in the flour mixture.
- Spread 1/2 to 2/3 of the batter evenly in the prepared pan.
- Bake for 7-8 minutes; cool for 5 minutes on a wire rack.
- Meanwhile, melt the caramels in the evaporated milk in a non-stick saucepan over very low heat; reserve 2 Tbsp.
- Pour the remaining caramel over the baked bottom layer of dough.
- Drop dollops of the remaining dough over the caramel layer; swirl slightly with a knife.
- Bake for 25 minutes, or until golden brown.
- Cool completely in pan on a wire rack; drizzle with the reserved caramel, reheating if necessary.
- Cut into 1" bars.
Yep, these were cakey. I even read the previous review before making the bars and was still surprised by the cakey texture. I also didn't think I had enough batter to make two layers (maybe I ate too much batter...) so I put the caramel on top. Tastes good!
These brownies weren't quite what I was expecting...the bottom layer ending up being sort of dry, which made it seem like more of a cakey brownie (which I'm not a big fan of). Of course, that may have been the intended outcome, but it wasn't quite what we were looking for. However, the caramel flavour was really yummy, and I'll probably make these again, and just bake the layers a little less.