1 cup (2 sticks) unsalted butter
12 oz. bittersweet Chocolate
1 1/2 cups sugar
4 large eggs
1 Tbsp Almond extract
1 1/4 cups all purpose Flour
1/2 tsp salt
11 oz. caramel candies, unwrapped
2/3 cup heavy cream
Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with foil and grease the foil REALLY WELL, with butter or cooking spray. Set aside.
Melt butter and chocolate in a heatproof bowl in the microwave. Heat, stirring occasionally, until all is completely melted and smooth.
Mix in sugar, eggs, and vanilla until well incorporated. Then add in flour and salt until just combined.
Spread about 1/3 of the brownie batter into the bottom of the prepared pan and bake for 20 minutes. Remove from oven and let the brownie layer cool for 20 minutes.
In the meantime, make the caramel filling by combining the caramel candies and cream in a medium saucepan over medium-low heat. Keep stirring until melted and immediately spread the caramel mixture over the cooked brownie layer.
Pour the remaining brownie batter over the caramel layer. Try to spread it evenly as it is pretty difficult to try to smooth it out evenly over the caramel layer.
Bake for 20 minutes then remove from oven and transfer pan to a wire rack to cool completely before cutting and serving. You’ll definitely want to wait for it because otherwise, your squares will be a complete gooey mess!
|Melt the chocolate and the butter|
|Mix in the eggs, sugar and almond|
|Add the flour and salt|
|Mix it all together|
|Pour 1/3 of the mixture into the bottom of the foil|
|Cook for 20 minutes|
|Melt the caramel and the cream in a saucepan|
|Thoroughly mix it|
|Pour on top of the cooked brownies|
|Top with the remaining brownie batter|
|Cook for a final 20 minutes|
|Serve & Enjoy!|
If you would like to view the previous winning desserts, click here:
January's Winner: Black Forest Pavlova
December's Winner: Pumpkin Tiramisu
November's Winner: Caramelized Banana Pudding
October's Winner: Double Layer Pumpkin Cheesecake
September's Winner: Apple Raspberry Crumble