Outrageous Caramel-Fudge Brownies
Why I Love This Recipe
I made these and took them to work with me. Everyone loved them. I grabbed a couple to bring home to my husband and I swear 2 pieces must have weighed a good pound! They were so heavy, but amazing all at the same time.
Ingredients You'll Need
1 bag (14oz) caramels, unwrapped
1/2 cup evaporated milk
1 cup butter
2 cups sugar
2 tsp vanilla
4 eggs, slightly beaten
1 1/4 cups flour
3/4 cup baking cocoa
1/4 tsp salt
1 1/2 cups semi-sweet chocolate chips (divided)
1/2 cup white chocolate chips
1/4 cup sliced almonds
1 tsp canola oil
Heat oven to 350 degrees. Grease bottom and sides of rectangular pan (13x9). Heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth; set aside.
Melt butter in large saucepan over low heat, remove from heat and stir in sugar, vanilla and eggs until well blended. Blend in flour, cocoa and salt. Mix in the 1 cup of the chocolate chips and 1/2 cup of the white chocolate chips. Spread evenly in prepared pan.
Evenly drizzle melted caramel over batter (try to prevent large pockets of caramel and trying to keep the caramel from reaching the bottom of the pan). Bake 35-40 minutes or until set.
Heat remaining 1/2 cup chocolate chips and the oil in small saucepan over low heat, stirring frequently until melted and smooth. Drizzle melted chocolate over warm brownies. Sprinkle with the almonds and press in lightly.
Cool 20 minutes on countertop. Then transfer to refrigerator for 1 hour and 30 minutes or until chocolate is set. If refrigerated longer, let stand at room temperature for 20 minutes before serving.