Chocolate Chip Caramel-Filled Fudge Brownies

These are delicious moist brownies, filled with an easy-to-make homemade caramel sauce for additional great flavors! I created this recipe from picking out my favorites of other recipes, and adding the chocolate chips and caramel.

• Ready In: 4 hrs
• Serves: 12
• Yields: 1 9x13 pan

Ingredients

• Caramel

• 2  cups sugar
• 3⁄4 cup light corn syrup
• 1⁄4 cup honey
• 1⁄4 teaspoon salt
• 2  cups  whipping cream
• 3  tablespoons butter, cut in chunks
• 1  tablespoon vanilla, and
• 1  teaspoon vanilla

• Brownies

• 8  tablespoons butter
• 1⁄2 cup  vegetable oil
• 2  cups sugar (I prefer 1c. granulated, 1c. brown, but any will do)
• 1 1⁄2 cups  unsweetened cocoa powder
• 4  eggs
• 1  teaspoon vanilla
• 1 1⁄2 cups flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 (12 ounce) bag chocolate chips

Directions

1. For the caramel: Combine the sugar, corn syrup, honey, and salt in a 3 quart saucepan. Cook over medium heat until the mixture simmers around the edges. Brush the sugar off the sides. Cover and cook for about three minutes.
2. Attach a candy thermometer to the side of the pot and cook until it reaches 308 degrees (if you don't have a candy thermometer, cook for about eight minutes.).
3. While the sugar mixture is cooking, bring the cream to a simmer in a small saucepan.
4. Remove the sugar mixture from heat, and immediately stir in butter. Gradually stir in the hot cream.
5. Return to heat until mixture slightly boils.
6. Stir, and cook for 22-30 minutes. Remove from heat and stir in the vanilla.
7. Immediately pour into a pan or bowl, and let cool for 2-3 hours.
8. After two hours, start preparing the brownies.
9. For the brownies: Preheat oven to 350 degrees.
10. Melt the butter in a bowl on high for 1-1 1/2 minutes in the microwave, then add in the oil. Add sugar and cocoa to the butter mixture until well mixed.
11. Add eggs, one at a time, and vanilla until just blended. Then add the flour, baking powder, salt, and finally the chocolate chips.
12. Spread half of the batter into a well greased 9x13" pan.
13. Pour the caramel onto the brownies, staying withing an inch of the sides. Save a little sauce to pour on top of brownies.
14. Pour the rest of the brownies on top, then use the last of the caramel, and make a caramel swirl.
15. Bake for 30-35 minutes.
16. Caramel can be made a day or two ahead of time.