Ingredients
Ingredients
- 42 pieces (256 g) Werther’s Original Soft Creme Caramels, unwrapped, divided
- 1/2 cup good-quality unsweetened chocolate
- 3/4 cup unsalted butter
- 1 1/2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt plus 1/4 tsp. to sprinkle over batter
Instructions
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Preheat the oven to 350° F.
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Line a 9 x 13–inch baking pan with parchment paper or greased aluminum foil.
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Cut 24 caramels into small pieces, reserve remaining caramels.
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Microwave chocolate and butter in a medium-sized microwave-safe bowl on HIGH for 1 minute or until melted, stirring after 30 seconds.
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Stir in the sugar.
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Add the eggs and vanilla and stir until thoroughly incorporated.
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Stir in the flour and 1/2 tsp. salt until combined.
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Fold in the cut caramel pieces.
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Pour the batter into the pan and spread with knife to level it.
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Bake for 25 minutes or until brownies are set and just begin to pull away from the sides of the pan.
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Let cool 1/2 hour.
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Meanwhile, microwave remaining caramels with 1 tsp. water.
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Drizzle over top of brownies and sprinkle with remaining 1/4 tsp. salt. Cool completely.
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Use sharp scissors to cut the caramels.
Substitute brownie mix for scratch brownies to save time.
Prep Time: 30 minutes
Number of portions: 24
