From the 2009 August Edition. Caramel? Brownies? Nuf said! To make caramel bits -- quarter 12 caramels -- I spray my knife with cooking spray first! Use the espresso powder depending on how much you want these to have a coffee flavor! Cook time is time they are in the oven -- not the time you are required to attend to them! :)

Ingredients

16 serv.

(1 ounce) unsweetened chocolate squares↗4 ounce
butter↗3⁄4 cup
granulated sugar↗1 1⁄2 cups
firmly packed brown sugar1⁄2 cup
eggs↗3 large
all-purpose flour↗1 cup
vanilla extract↗1 teaspoon
salt↗1⁄8 teaspoon
miniature marshmallow1 cup
caramel1⁄2 cup
bits
instant espresso powder↗1 1⁄2 teaspoons
to
instant espresso powder↗1 tablespoon

Step-by-step instructions

1
Preheat oven to 350°. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2
Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals.
3
Whisk in granulated and brown sugars.
4
Add eggs, 1 at a time, whisking just until blended after each addition.
5
Whisk in flour, vanilla, and salt.
6
Stir miniature marshmallows, caramel bits, and instant espresso into batter.
7
Pour mixture into prepared pan.
8
Bake for about 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
9
Cool completely on a wire rack. Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.

Source: food.com

Original recipe ↗

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