I think we can all agree that brownies are fantastic. I used to wonder if it was possible to make such an awesome dessert even tastier. It is! While peanut butter proves an excellent addition to most chocolatey dishes, I find caramel far exceeds nut butters in every possible way.
Unfortunately these brownies do possess a small flaw. They lack structural integrity, and while oozing with caramel, can prove to be an extremely sticky mess if not dealt with care. But they taste soooooooo amazing! Fudgy brownies flooded in a river of caramel in my opinion outweigh any potential con of the dessert. I think their gooey-ness actually adds to the whole experience.
CARAMEL SWIRL BROWNIES:
TIME: 45 min
PREP: 15 min
COOK: 30 min
2 cups granulated sugar
1 cup butter, melted
2 teaspoons vanilla extract
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces caramel
1/2 cup evaporated milk
Preheat oven to 350 degrees F, and grease a 9x13" pan.
Beat together butter, sugar, eggs, and vanilla until light and fluffy. Mix in cocoa powder until well combined. Add flour, salt, and baking powder, mixing until smooth.
Pour batter into prepared baking dish, and set aside.
In a medium saucepan over medium heat, melt caramels, and mix in evaporated milk until smooth. Pour into brownie batter, and swirl the batter and the caramel together with a spoon.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Allow to cool for about 15-20 minutes before serving.