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Christine

Caramel-Drenched Brownies

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Ingredients Method

Ingredients
  

  • 1 1/2 sticks salted butter 3/4 c.
  • 1 c. semi-sweet chocolate chips plus 1/2 c. separated
  • 3.9 oz. chocolate instant pudding and pie filling the dry packet
  • 1/2 c. all-purpose flour
  • 1/4 tsp. salt
  • 3/4 c. brown sugar
  • 2 large eggs
  • For the topping:
  • 1 c. chocolate chunks
  • 1 1/2 c. caramel bits
  • 2 Tbsp. milk

Method
 

  1. Preheat oven to 350 degrees Fahrenheit and line an 8x8 baking dish with parchment paper, allowing it to hang over the sides.
  2. In a microwave-safe bowl, slice butter and add 1 c. semi-sweet chocolate chips. Melt together in the microwave in 30 second increments, stirring in between, just until chocolate is mostly melted. Whisk in eggs and brown sugar. Add salt, pudding mix, flour and 1/2 c. semi-sweet chocolate chips and stir.
  3. Spread in prepared pan and bake for approximately 40 minutes, or just until the brownies are set but not overdone. Allow them to cool for a little while at room temperature, then place in the refrigerator to cool completely and get dense and fudge-like.
  4. Sprinkle the top of the cooled brownies evenly with 1 c. chocolate chunks.
  5. Melt caramel bits with milk in the microwave. Stir until smooth, then immediately pour over brownies and chocolate chunks. Allow the caramel to set a bit, then slice into squares and serve.