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

1. Preheat oven to 350u0b0; line a 9x9x2 inch baking pan with foil, extending foil over edges of pan.
2. Grease foil; set pan aside.
3. In a medium saucepan, melt and stir butter and chocolate over med-low heat until smooth.
4. Remove from heat.
5. Stir in sugar, eggs, vanilla.
6. Stir in flour just until combined.
7. Spread batter evenly in the prepared pan.
8. Top evenly with spoonfuls of Caramel Swirl; with a thin metal spatula, swirl caramel mixture into batter.
9. Bake for 2 5-30 minutes or until top springs back and edges start to pull away from sides of the pan.
10. Cool in pan on a wire rack.
11. Using edges of foil, lift uncut brownies out of pan; cut into bars.
12. Store-place bars in a single layer in an airtight container; cover.
13. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
14. Caramel Swirl-in a small saucepan, combine caramels, cream cheese, sugar, and milk; cook and stir over med-low heat just until caramels melt.
15. 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)