Here we go! The ingredients:
~1 bag of caramel squares--unwrapped (my mom added DUH! in her recipe here which cracks me up every time I read it)
Melt butter in a large saucepan over low heat.
Before I even turned on the stovetop, I "Rachel Ray'ed" the rest of the recipe. To "Rachel Ray" a recipe is a term that my mom and I came up with. It means to pre-measure all the ingredients and have them in various dishes and containers ready to just pour as you go. You know...just like you see on Rachel Ray or any cooking show where they just grab a little bowl that has the pre-measured ingredient in it and they don't have to get out their measuring cups/spoons. I find that I then only have to read the ingredient list once and the baking part is much smoother with everything ready to go. Here all all my ingredients lined up in the order I need to add them.
Once the butter is melted, stir in sugar, vanilla and eggs until well blended.
Stir in flour, cocoa, and salt.
Stirring frequently until smooth.
Cool 20 minutes. Refrigerate for 1 1/2 hours or until chocolate is set before cutting.
I personally like to let my brownie be at room temperature for a short while before I eat...that way the chocolate softens up to a fudgy yumminess and the caramel is soft and gooey...oh yum!
Let me know if you make these and what you think! Happy baking!