Caramel-Filled Brownies


Interception! And your team scores! Celebrate with one of these gooey chocolaty brownies.

Caramel-Filled Brownies
Serves: 8
  • 1 cup plus 2 teaspoons sugar, divided
  • ¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 8 soft vanilla caramels*, halved
  • Caramel sauce, to serve
  1. Preheat oven to 350°. Lightly spray a cast-iron wedge pan with baking spray with flour.
  2. In a large bowl, whisk together 1 cup sugar, flour, cocoa, salt, and baking powder. Stir in melted butter, vanilla, and eggs until moistened. Scoop batter into prepared wedges, spreading evenly. Place 2 caramel halves on each wedge.
  3. Bake until top is set and a wooden pick inserted in centers comes out mostly clean, 25 to 30 minutes. Sprinkle remaining 2 teaspoons sugar onto warm brownies. Let cool in pan for 1 hour. Run a knife around edges of brownies, and gently remove from pan. Drizzle with caramel sauce before serving.
*We used Kraft Caramels.