This is not the most mommy friendly recipe, it requires some time in and out of the kitchen BUT it is so delicious that you will have people asking for them over and over again. These brownies are amazing. I’m not even a big fan of chocolate desserts but these…these are amazing. Every person that has ever tried these brownies, has fallen head over heels for them. While these don’t require a lot of cooking skill, it does take quite some time to allow them to bake and cool, etc. It’s not all time that you have to be in the kitchen, just don’t expect to pop them in the oven and have them ready to go to a party in an hour, it’ll be more like two hours or so.
When it comes to buying the ingredients, I highly suggest that you don’t skimp on them. It may cost a few extra dollars for the higher quality ingredients but I’ve tried other lower quality ingredients and they just aren’t the same.
from Annie’s Eats
For the brownies:
1 cup (2 sticks) unsalted butter, cubed
12 oz. Ghiradelli’s bittersweet chocolate morsels
1½ cups sugar
4 large eggs
1 tbsp. vanilla extract
1¼ cups all-purpose flour
½ tsp. salt
1 cup semisweet chocolate chips (or less to taste)
For the caramel filling:
14 oz. Werther’s chewy caramels, unwrapped (make sure you specifically get “chewy caramels”and not the “caramelts” or something else) If you can’t find these, the KRAFT caramels or any other soft caramel will work, the Werther’s caramels just send them over the top.
1/3 cup heavy cream
Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil, make sure you smooth out any creases that are sticking out, as they will get stuck in the caramel part of the brownie. Grease the foil really well with butter.
Combine the 2 sticks of cubed butter and the bittersweet chocolate in a heatproof bowl, set over a pan of simmering water (the metal mixing bowl from a stand mixer works wonderfully). Heat, stirring occasionally, until completely melted and smooth. Remove the bowl from the heat. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter, usually about 2 cups, in the bottom of the prepared pan in an even layer. Bake for 20 minutes. Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.
When the brownies have about 10 minutes left to cool, generously re-grease the sides of the pan with butter, this will allow the brownies to separate from the foil perfectly.
Now it’s time to make the caramel. Combine the caramel candies and cream in a medium saucepan over medium-low heat. Heat, stirring frequently, until melted and smooth. Immediately spread the caramel mixture over the bottom brownie layer. Spoon the remaining brownie batter over the caramel layer, taking care to spoon and spread it evenly, otherwise it will be difficult to spread evenly over the caramel layer. Sprinkle the chocolate chips on top of the final brownie layer. Bake for 20 minutes.
Transfer to a wire rack and let cool for about 15 to 30 minutes. Place the brownies in the freezer for 20-30 minutes. Remove from the freezer and immediately lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. These are really rich so I recommend cutting them into small, even bite-sized squares or they will get wasted. Store in an airtight container.