Carmel Filled Brownies
- 3 oz. unsweetened chocolate
- 1/2 cup butter, softened
- 4 large eggs
- 1 1/2 cup white sugar
- 1 Tablespoon vanilla extract
- 1 1/2 cup flour
- Caramel:
- 1/4 cup butter
- 1/3 cup dark brown sugar
- 2 Tablespoons light corn syrup
- 1 Tablespoon whipping cream
- Preheat oven to 325. Grease 8 inch pan
- Melt chocolate and butter. Beat eggs in large bowl with mixer at high speed until they thicken slightly.
- Add sugar slowly. Add vanilla and mix well.
- Add chocolate mixture and beat on medium speed until uniformly brown.
- Add flour and blend at low speed until combined. Do not ovemix
- Pour half of the brownie batter into prepared pan, smoothing top.
- Bake 15-20 minutes or until top firm.
- Caramel: Heat butter, sugar and corn syrup in heavy sauce pan over medium heat, stirring constantly until sugar dissolves. Increase heat to high and boil 1 1/2 minutes.
- Remove from heat and stir in cream. Keep warm.
- Spread warm caramel evenly over baked brownie. pour remainig half of brownie mixture over caramel, smoothing the top.
- Bake 25-30 minutes or until toothpick inserved in center comes clean.
- Cool in pan. Cut into squares.
- Serve room temperature or chilled.
unsweetened chocolate, butter, eggs, white sugar, vanilla, flour, caramel, butter, brown sugar, light corn syrup, whipping cream
Taken from www.epicurious.com/recipes/member/views/carmel-filled-brownies-1241998 (may not work)