Caramel Brownies

1 14oz. bag caramels
1 14oz. can sweetened condensed milk
1 c. butter
6-1oz squares unsweetened chocolate, chopped
1 1/4 c. sugar
4 large eggs
1 c. flour
1 tsp. vanilla
2 tsp. salt

In 2-quart saucepan over low heat, heat caramels and sweetened condensed milk, stirring often, until caramels melt completely and blend with milk.
In heavy 3-quart saucepan over low heat, heat butter and chocolate, stirring frequently until melted and smooth. Remove saucepan from heat. With wire whisk beat in sugar and eggs until well blended. Stir in flour, vanilla, and salt. Spread 2/3 of mixture evenly in a 9X13 greased foil-lined pan. Pour melted caramel mixture over brownie mixture in pan. Spoon remaining brownie mixture over caramel layer.
Bake at 350 for 45-50 minutes, or until toothpick inserted 2 inches from edge comes out clean. Cool brownies in pan on wire rack. When cool, use foil to lift brownies out of pan and cut.

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