Caramel Brownies - made December 10, 2011
This is just a modified version of Rosie's Award-Winning Brownies. I had melted caramel leftover from the Holiday Caramel Treats and rather than letting it go to waste, I made Rosie's brownies, spread 1/3 to almost 1/2 of the batter on the bottom, spread the caramel layer evenly over it and covered it completely with the remaining batter. Voila, caramel brownies.
When I bake with caramel, I try to have it be inside the brownie and covered completely. Any caramel that bubbles out tends to get a bit too hard/chewy once it cools again. Whereas if you have it inside, it's still soft-chewy and helps keep your brownie moist. You can use any brownie recipe with the caramel but I recommend brownies that use more dark chocolate or unsweetened chocolate. The caramel provides enough of the sweetness and will help complement a dark chocolate brownie. If you use in milk chocolate brownies, it might be a little too sweet.