Raspberry Caramel Brownies

READY IN: 50mins
SERVES: 24
YIELD: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350 degrees.
  • Beat together sugar and butter.  Mix in eggs.  Add flour, chocolate and baking powder. Beat well.
  • Spread batter in a greased 9″ x 13″ baking pan.  Place Kraft caramel bits in a microwave container.  Microwave on high for one minute; stir and microwave for another minute or until melted.  Drizzle melted caramel over the brownie batter, working quickly.  Use a butter knife to swirl caramel into batter evenly.  Bake for 15 minutes.  Remove from oven.
  • Meanwhile, while brownies are baking, place thawed, undrained berries into a small saucepan.  Add one tablespoon of cornstarch and turn heat to medium.  Stir constantly until berries are thickened, about 5 to 6 minutes.
  • Spread berries evenly over brownie and return to oven.  Bake another 12 to 15 minutes or until toothpick inserted near center comes out clean.
  • Let cool thoroughly; sprinkle with powdered sugar and cut into squares.   This recipes makes 24 brownies.
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