Everyone loves a good brownie. And if you claim to not like brownies, then you clearly haven’t tried these. I always had thought that you couldn’t go wrong with a plain and simple brownie topped with a scoop or two of vanilla ice cream and a bit of hot fudge. Now, I will not go so far as to say that you are in the wrong by choosing to bake a plain and simple brownie. BUT, I will say that you are missing out if you don’t try these caramel heath bar brownies. They may or may not be life changing. You simply cannot beat the combination of a rich, moist chocolate brownie topped with two layers of a smooth, sweet caramel sauce and a bunch of heath bar bits. What more could you want in a dessert life?
My friend is a brownie enthusiast and after she requested brownies for her big 21st birthday bash, I knew that these would be a hit! At her party, I found myself continuously meandering over to the food table and snagging a mooch or two of these brownie bits when no one was looking. Let’s just say, you can’t eat just one of these brownies. Whether you are making these for a get together or just because you are in dire need of something sweet, everyone will be sure to love them!
Source: Yammie’s Noshery (http://www.yammiesnoshery.com/)
Yield: 24 large brownies
- 1 cup unsalted butter (2 sticks)
- 2 and ¼ cup granulated sugar
- 4 large eggs
- 1 T vanilla
- 1 and ½ cup all-purpose flour
- 1 and ¼ cup of Hershey’s cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 cups milk chocolate chips (semisweet or dark chocolate chips work well too)
- 2/3 cup unsalted butter
- 2/3 cup packed light brown sugar
- 2 T skim milk
- 1 cup heath bar bits
- Preheat the oven to 350°F. Grease a 9X13 inch-baking pan using cooking spray and set aside.
- Melt the butter in a medium saucepan on medium heat, stirring constantly. In a large bowl, combine the melted butter and granulated sugar. Use a handheld or a stand mixer to beat the mixture for two minutes until smooth and fully combined. Add the eggs and vanilla. Beat on medium speed for one minute until all of the wet ingredients are well incorporated. Set aside.
- In another bowl, mix together the flour, cocoa powder, salt, and baking powder. Slowly add the dry ingredients to the wet ingredients with the mixer on a low speed. Mix until well combined. Stir in the chocolate chips until fully incorporated in the batter.
- Using a spatula, spread the batter in the baking pan and bake for 28-30 minutes or until a knife or toothpick inserted in the center comes out relatively clean. *These brownies are relatively dense, so it is okay if the knife or toothpick comes out with some brownie residue. Be careful not to over bake as this will result in a dry, hard brownie.*
- While the brownies are cooling, make the topping: Melt the butter in a medium saucepan on medium heat, stirring constantly. Add the brown sugar and whisk the mixture until well combined. Boil for 2 and ½ minutes and then, slowly add the milk. Pour half of the caramel sauce over the brownies. Sprinkle half of the heath bar bits over the brownies before drizzling the rest of the caramel and heath bar bits on top. Let the brownies completely cool before cutting them. Store in an airtight container for up to five days.