From Mrs. Fields Cookie Book
Brownies:
3oz. unsweetened chocolate
1/2c. butter
4 eggs
1&1/2c. sugar
1T. vanilla
1&1/2c. flour
Caramel:
1/4c. butter
1/3c. brown sugar, firmly packed
2T. corn syrup
1T. whipping cream
In a small saucepan, melt chocolate and 1/2c. butter over low heat, stirring constantly. Remove from heat. Beat eggs in a large bowl using an electric mixer set on high speed until they thicken slightly. Add sugar slowly. Add vanilla and mix well. Add chocolate-butter mixture, and beat on medium until uniformly brown. Add the flour and blend at low speed until just combined. Do not overmix. Pour half of the brownie batter into the greased 8x8-inch baking pan. Smooth top. Bake at 325℉ for 15-20 min. or until top is firm.
To prepare caramel: Heat butter, sugar, and corn syrup in heavy pan over medium heat, stirring constantly until sugar dissolves. Increase heat to high and boil 1&1/2 min. Remove from heat and stir in cream. Keep warm.
Spread warm caramel evenly over top of baked brownie layer. Pour remaining half of brownie mixture over caramel, smoothing the top. Bake an additional 25-30 min. or until toothpick inserted in center comes cleanly out of top brownie layer. (Some caramel may stick to the toothpick.) Cool brownies in the pan, then cut into squares.
Want to safely eat the dough?
Need to make the recipe healthier?
Need help to understand cooking measurements and terms?
Need more recipe ideas?
If you like this recipe/blogpost, please feel free to use the social media buttons below to share it
Want to safely eat the dough?
Need to make the recipe healthier?
Need help to understand cooking measurements and terms?
Need more recipe ideas?
If you like this recipe/blogpost, please feel free to use the social media buttons below to share it
