See the caramel oozing out of the middle there?
If that picture doesn't speak for itself, this one should. These brownies are unlike any other brownie I've ever had in my life. Not only do you get two layers of fudgy, chewy, chocolatey brownies, you also get a thick, gooey layer of caramel in the middle! They're finished off with a healthy sprinkling of chocolate chips. Prepare to be wowed! On the surface, it seems like filled brownies would be kind of a hassle to make, but I found this recipe surprisingly easy. You might be making a trip to the grocery store, because you're going to need a TON of bittersweet chocolate (12 ounces! That's like...6 squares!) and a couple of bags of caramel candies, as well as a bit of heavy cream. On the upside, you don't have to make the caramel from scratch, and everything besides the filling can get mixed up in one bowl. You do have to bake them twice, since the first layer gets baked on its own before the filling and top layer are added, but I promise you it's totally worth the extra step.
I followed Annie's recipe exactly, except that I used a 7" x 11" baking dish instead of the recommended 9" x 13" size (I didn't change the baking time), and I didn't line the dish with foil. My dish was so full I thought it was going to start slopping over the side, but there was just enough room, and my brownies turned out delightfully thick and fudgy. One thing you should be aware of about these brownies, though, is that they're practically un-sliceable while warm. If you want them in tidy squares (or squares at all, for that matter), you'll have to wait until they come to room temperature. That said, they're absolutely unbeatable warm, so go right ahead and dig yourself out a big spoonful - we did! Plop a big scoop of ice cream on top, and I guarantee you'll be thanking me later.
Picks of the Day:Want your Etsy Mini in this spot? Click here!