3 ounces unsweetened chocolate
1 stick salted butter, softened
4 large eggs
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 stick salted butter
1/3 cup packed brown sugar
2 tablespoons light corn syrup
1 tablespoon canned milk or whipping cream
Preheat the oven to 325 degrees. Grease an 8 by 8 inch baking dish.
In a small saucepan, melt the chocolate and 1 stick butter over low heat. Stir constantly until well combined. Remove from heat.
Beat the eggs in a large bowl until pale yellow and slightly thickened. Add the sugar slowly. Add vanilla and slightly cooled chocolate mixture. Beat until well combined. Add flour and mix on low speed until just combined. Don't overmix!
Spread half of the brownie batter into the prepared baking dish and smooth the top. Bake for 15-20 minutes. Until top is firm.
For Caramel: Heat butter, sugar and corn syrup in a heavy saucepan over medium heat, stirring constantly until sugar dissolves. Increase heat to high and boil 1 1/2 minutes. Remove from heat and stir in the milk or cream.
Spread warm caramel evenly over baked brownie layer. Pour remaining half of the brownie mixture over caramel and Bake an additional 25-30 minutes.
Cool brownies in the pan then cut into squares.
Recipe from the Mrs. Fields Cookbook
images by Kara