- 1 C (2 sticks) unsalted butter
- 3 C semi-sweet chocolate chips, divided
- 1½ C granulated sugar
- 4 large eggs
- 1 TBSP vanilla extract
- 1¼ C all-purpose flour
- ½ tsp salt
Caramel Filling –
Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with aluminum foil. Grease the foil well with cooking spray or butter. In a double boiler, combine 1 C semi-sweet chocolate and butter. Melt, stirring occasionally, until mixture is smooth and lumps are gone. In a medium sized mixing bowl, add the sugar, eggs and vanilla. Add chocolate/butter mixture to the mixing bowl and stir until incorporated. Stir in the flour and salt just until combined. Spread half of the brownie batter in the bottom of the prepared pan. Smooth out into an even layer. Bake for 18 minutes. Remove from the oven (leave the oven on) and let the brownies cool for 20 minutes. Clean your double boiler and proceed with making the caramel filling.
To make the caramel filling, combine the caramel and cream in your double-boiler on the stove. Melt caramel into the cream, stirring occasionally. Try to time it so that the first brownie layer will have cooled for 20 minutes by the time the caramel mixture has melted and combined (about 15 minutes from the time I put my double boiler on the stove to heat). Once the caramel mixture is smooth (no lumps), immediately spread it over the bottom brownie layer.
Use a spoon to scoop the remaining brownie batter over the caramel layer and spread it evenly across the caramel layer. Dropping the batter in spoonfuls over the caramel will help to get an even layer of batter over the caramel. Use a spatula to spread out the batter after dropping. Sprinkle the remaining 2 cups of chocolate chips on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely. Transfer to your refrigerator and allow to chill for a couple of hours for easier slicing. Before serving, lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container and refrigerate if preferred.