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.