We had friends coming over to celebrate their son Nick’s birthday, who had just turned 7! For dinner, the birthday boy wanted a smorgasbord, which is a bunch of different finger foods that he could eat at his leisure, and for dessert, he wanted caramel brownies. I found a great-looking recipe for these brownies on Taste of Home that looked perfect. The brownies weren’t difficult to make, smelled heavenly while they baked, and tasted even better. The best part? The birthday boy loved them.
Side Note: I am so sorry for the recent issues with my recipe index, commenting section, etc. Please bear with me for a little while longer. My site is currently being re-designed to fix outdated software. We had to shut down a few areas of the website to prevent hackers from infiltrating and damaging the site. I hope to have the new and improved site up and working soon. Thanks for your patience!!!
How to Make Caramel Brownies
Preheat the oven to 350 degrees. Coat a glass 9 x 9 baking dish with coconut oil cooking spray.
Beat the sugar, coconut oil, cocoa, and milk together in a large bowl with a hand mixer. Add the eggs, one at a time, and beat until the batter is shiny and well combined.
Combine the baking powder and salt together with the flour until mixed thoroughly. Add the flour mixture to the egg mixture until combined. Fold in the chocolate chips. Pour 2/3 of the batter into the prepared baking dish.
Place into the oven and bake for 10 minutes. Meanwhile, combine the caramels with the condensed milk in a saucepan over medium heat. Cook until melted and well combined. Remove from the heat.
Remove the brownies from the oven and pour the caramel mixture over the brownie layer. Drop dollops of the remaining brownie batter on top of the caramel mixture and swirl the batter with a knife.
Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out with moist crumbs. Don’t overbake! Cool on a wire rack then cut into slices and serve. Enjoy!