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About the Recipe: These brownies have two brownie layers, one a crust-like chewy brownie and the other a streusel-like brownie topping. Tucked inside is a ribbon-like soft caramel layer with bits of chocolate.
Recipe Inspired by: Famed “Killer Brownie” recipe revealed by Knight Ridder Newspaper. Jane Snow, May 22, 2006; from West Point Market; the original recipe from Brown Deer Market.It was described as a legendary brownie that is a caramel-drenched chocolate bomb.
Cook’s Note: Our caramels were a little hard, so I slowly added a Tablespoon more cream to make the right consistency. We also tried to microwave one of the frozen brownies using about ten seconds at high power to turn it into an oozing caramel delight. Remember that every microwave cooks differently so undercook it and then just add seconds to get the desired consistency.
Bake at 350 degrees F. for about 20 minutes or until top is dry. Cool completely, then refrigerate until firm.
Using the foil ends; remove brownies from pan; peel off and discard the foil.
With an electric knife or very sharp thin knife, cut into squares. Before serving, sprinkle with confectioners’ sugar. Store in the refrigerator; let come to room temperature to serve for a softer brownie.
Yield: about 16 brownies
pdf for Copy of Recipe – Super-Secret Melting Caramel Brownies
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