12ouncessemisweet chocolate melting discsor a bar chopped
1 1/2cupsImperial Granulated Sugar
4largeeggs
1tablespoonpure vanilla extract
1 1/2cupsflour
11ozCaramel Bits
1/8cupheavy cream
Instructions
Preheat oven to 350. Spray a 9x13" non-stick baking pan well with baking spray. If it isn't a pan in really good shape, I highly recommend lining the pan with non-stick foil or parchment and then spraying.
Place the butter and chocolate in a microwave safe dish and microwave at 50% for 1 minute. Stir, and continue to heat in 30 second bursts at 50%, stirring between sessions, until melted.
In a separate bowl, whisk together the sugar, eggs, and vanilla. Mix the egg mixture into the chocolate mixture until combined. Add flour and stir until combined.
Scoop half of the brownie batter into the pan and spread evenly. Bake for 20 minutes.
While the brownies are baking, place the caramels and cream into a microwave-safe bowl. Microwave for 1 1/2 - 2 minutes, and then stir well until caramel is fully melted and combined.
Pull the brownies out of the oven and let cool for 5-10 minutes. Pour the caramel over the brownies, and gently spread it out evenly over the pan. Spoon the remaining brownie batter over the caramel layer, and spread evenly. This doesn't have to be perfect, just try and cover the majority of the caramel.
Bake for 15 more minutes, remove from oven and let cool completely before cutting.