Caramel Chocolate Fudge Brownies

Caramel.

Chocolate.

Fudge.

Brownies.

Can you think of anything better?!?

That’s all I really have to say when it comes to these ooeeyyy gooeeyy Caramel Chocolate Fudge Brownies.  They are so sticky and melt in your mouth that you have to eat it with a fork in a paper lined cup.

Trust me if not BIG MESS! 😀

I made these tasty treats for my sons school fair the other day.  They were such a big hit gooeeyyy mouths were running around everywhere.

Hope you and your gooey little ones enjoy!

First thing you want to do is preheat your oven to 350 degrees F.  Spray a 9×13-inch pan with cooking spray.

Prepare the Caramel:

Gather a bag of caramels and a can of sweetened condensed milk.  Now here comes the fun part… unwrapping all of the caramels and not eating any… hehehehe!

Good Luck!

Once the caramels are all unwrapped place them into a medium saucepan along with sweetened condensed milk.  Over low heat melt the caramels and condensed milk together.

Stir the mixture often making sure that the mixture becomes smooth…

Once the mixture is all combined and smooth, remove from heat and allow it to sit and cool.

Look at the color, doesn’t that just look decadent!

Prepare Brownies:

Melt butter in a small bowl or cup in the microwave.  Set aside and allow to cool before using.

In a large bowl combine sugar and eggs.

Whisk together thoroughly.

Add cocoa powder and milk to the eggs/sugar mixture.

Doesn’t that cocoa just smell wonderful…. mmmmmmm!

Then slowly add in the melted butter to the mix.

In another bowl sift together the flour, salt, and baking powder.

Whisk dry ingredients into the chocolate mixture.

Stir in the chocolate chips.

Now comes a little math….

Pour two thirds of the prepared chocolate mixture into the greased cooking pan.  Place in oven and bake for 15 minutes.

Once the brownies are finished semi-cooking, remove from oven and pour cooled caramel mix on top.

What a site… for real though… is your mouth watering yet?

If not then we have a serious problem and it needs to be rectified immediately!

Drop spoonfuls of the rest of the chocolate brownie mix on top of the caramel that you already poured on the bottom brownie.  You can use a knife to swirl into the caramel.

This is what you really should be looking at one scrumptious layer of chocolate fudge brownie, another gooey layer of caramel, topped with a last layer of chocolate fudge brownie again.

Return the pan to the oven and bake at an additional 25-30 minutes or until the brownies feel springy to touch. You can always check if ready by poking a hole in center and seeing if batter is not cooked through.

Remove from oven and allow to rest until completely cooled down.

Then cover with foil and refrigerate overnight.

Once they are ready the following day use a sharp knife and metal spatula.  The sharp knife and spatula will help with the removing the brownies from the pan, due to the caramel oozing out of it this may cause some sticky problems.

You may want to serve these in paper lined cupcake liners due to its messiness…. but oh so yumminess!

Enjoy!

Caramel Chocolate Fudge Brownies

(adapted from RecipeGirl)

14 ounces (1 bag) of caramels, unwrapped

14 ounce can of sweetened condensed milk

1 cup and 1 tablespoon of unsalted butter

2 cups of granulated sugar

4 large eggs

3/4 cup unsweetened cocoa powder

1/4 cup of milk

1 1/2 cups of all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F.  Spray a 9×13-inch pan with cooking spray.

Prepare Caramel: Gather a bag of caramels and a can of sweetened condensed milk.  Unwrap each caramels and place in a medium saucepan with sweetened condensed milk over low heat.  Stir often allowing all of the caramels and condensed mil to come together and melt into a smooth consistency.  Remove heat and allow to rest and cool.

Prepare Brownies:  Melt butter in a small bowl or cup in the microwave.  Once butter is melted place to the side to cool.

In a large bowl combine sugar and eggs.  beat together until combined.  Then whisk in cocoa powder and milk.  Next slowly add the melted butter whisking while incorporating into the chocolate mixture.

Sift the flour, baking powder and salt in a separate bowl.  whisk the dry ingredients into the chocolate batter.  Stir in the chocolate chips.

Pour two thirds of the prepared chocolate mixture into the greased cooking pan.  Place in oven and bake for 15 minutes.

Once the brownies are finished semi-cooking, remove from oven and pour cooled caramel mix on top.

Drop spoonfuls of the rest of the chocolate brownie mix on top of the caramel that you already poured on the bottom brownie.  You can use a knife to swirl into the caramel.

Return the pan to the oven and bake at an additional 25-30 minutes or until the brownies feel springy to touch. You can always check if ready by poking a hole in center and seeing if batter is not cooked through.

Remove from oven and allow to rest until completely cooled down.

Then cover with foil and refrigerate overnight.

Once the brownies are ready, the following day, use a sharp knife and metal spatula.  The sharp knife and spatula will help with the removing the brownies from the pan, due to the caramel oozing out of it this may cause some sticky problems.

You may want to serve these in paper lined cupcake liners due to its messiness…. but oh so yumminess!