Caramel-Swirl Brownies
- 1/4 cup butter
- 3 ounces unsweetened chocolate, chopped
- 1 1/2 cups sugar
- 3 eggs, lightly beaten
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- Caramel Swirl
- 12 vanilla caramels, unwrapped
- 3 ounces cream cheese
- 1 tablespoon sugar
- 1 tablespoon milk
- 1 egg yolk
- Preheat oven to 350u0b0; line a 9x9x2 inch baking pan with foil, extending foil over edges of pan.
- Grease foil; set pan aside.
- In a medium saucepan, melt and stir butter and chocolate over med-low heat until smooth.
- Remove from heat.
- Stir in sugar, eggs, vanilla.
- Stir in flour just until combined.
- Spread batter evenly in the prepared pan.
- Top evenly with spoonfuls of Caramel Swirl; with a thin metal spatula, swirl caramel mixture into batter.
- Bake for 2 5-30 minutes or until top springs back and edges start to pull away from sides of the pan.
- Cool in pan on a wire rack.
- Using edges of foil, lift uncut brownies out of pan; cut into bars.
- Store-place bars in a single layer in an airtight container; cover.
- Store in the refrigerator for up to 3 days or freeze for up to 3 months.
- Caramel Swirl-in a small saucepan, combine caramels, cream cheese, sugar, and milk; cook and stir over med-low heat just until caramels melt.
- In a small bowl, beat egg yolk; gradually stir into the caramel mixture.
butter, chocolate, sugar, eggs, vanilla, flour, caramel swirl, vanilla caramels, cream cheese, sugar, milk, egg yolk
Taken from www.food.com/recipe/caramel-swirl-brownies-468831 (may not work)