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Caramel Brownies
Ingredients
- 1/2 cup all-purpose flour
- 9 caramel-filled chocolate heart candies (I used Hershey's caramel hearts)
- 10 tablespoons unsalted butter, diced
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cup granulated sugar
- 3/4 cup + 2 tablespoons unsweetened cocoa powder
- 2 large eggs
Instructions
- Frist Preheat the oven to 325, and make sure an oven rack is in the lower third of the oven.
- Line a 8x8-inch square baking pan with parchment paper in two directions, overlapping.
- Then Leave enough excess to make handles so it's easier to pull the brownies out once they're baked.
- Next, in a large bowl, combine the butter, sugar and cocoa powder.
- Microwave for 30 seconds, stop and stir, and microwave for another 30 seconds. The mixture will be quite hot.
- Next, Let the mixture rest on the counter for a few minutes to cool, stirring occasionally.
- When the mixture feels warm, not hot, stir in the vanilla and salt. Finally, stir in the eggs.
- Then Add the flour to the batter, and using a spatula, vigorously stir the mixture for 50 strokes.
- Then This activates the gluten and makes for a rich, chewy brownies.
- Spread the batter into the prepared pan evenly.
- Then Bake for 23-26 minutes, until the top is dry.
- Then Unwrap the chocolate caramel hearts, and press into the top of the brownies evenly. Slice and serve.
- Enjoy It !
Recipes adapted from : verybestbaking.com
