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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 24 |
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I love to make up recipes for foods that I am craving, such as chocolate, toffee and caramel. They came together in this brownie for one sensational treat. I frequently make these to add to care packages for family and friends.Brenda Caughell, Durham, North Carolina Ingredients:
caramel layer: |
1/2 cup butter, softened |
1/3 cup sugar |
1/3 cup packed brown sugar |
1 egg |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup caramel ice cream topping |
2 tablespoons 2% milk |
1 cup toffee bits |
brownie layer: |
1 cup butter, cubed |
4 ounces unsweetened chocolate |
4 eggs, lightly beaten |
2 cups sugar |
2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
Directions:
1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. In a small bowl, combine caramel topping and milk; add to batter and mix well. Fold in toffee bits; set aside.
2. In a microwave, melt butter and chocolate. Beat in eggs, sugar and vanilla; gradually beat in flour.
3. Spread half of brownie batter into a greased 13x9-in. baking pan. Drop caramel batter by spoonfuls onto brownie batter; swirl to combine. Drop remaining brownie batter on top.
4. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Yield: 2 dozen.
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