Preheat oven to 350 degrees.
Foil line a 9x13 pan.
Melt chocolate and butter in 8-cup batter bowl. Stir in sugar using hand mixer. Mix in eggs one at a time. Stir in flour, salt, and vanilla extract.
Spread HALF of the brownie mixture into pan.
Bake 25 minutes.
Microwave caramels and cream for 3 minutes in 2-cup batter bowl (liquid measuring cup) until melted. Whisk until smooth. Spread caramel mix onto baked brownies.
Sprinkle with chocolate chips.
Pour remaining brownie batter over the top. Some caramel may peek through.
Bake 30 minutes more.
Cool in pan.
Run knife around edge. Lift foil from pan and peel off brownies (turn onto cooling rack to make it easier to peel foil).
|Serving Size: 1 Serving (83g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 131 (54%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 19.5mg||6 %|
|Sodium 4757.1mg||164 %|
|Potassium 161.5mg||4 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 28.8g|
|Protein 2.7g||4 %|
Powered by: USDA Nutrition Database
Calories per serving: 244
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