Oven: 325
45—50 Minutes
3 oz unsweetened chocolate
1/2 c salted butter, softened
4 large eggs
1 1/2 c white sugar
1 T vanilla
1 1/2 c flour
1/4 c salted butter
1/3 c dark brown sugar, firmly packed
2 T light corn syrup
1 T whipping cream
Preheat oven. Grease an 8x8” baking pan. In a small saucepan melt chocolate and 1/2 c butter over low heat, stirring constantly. Remove from heat. In a large bowl, beat eggs using an electric mixer set on high until they thicken slightly. Slowly add the white sugar. Add vanilla and mix well. Add the chocolate-butter mixture and beat on medium until uniform. Add the flour and mix on low speed until just combined. Do not over mix. Pour 1/2 of the brownie batter into the prepared pan. Smooth top. Bake 15-20 minutes or until the top is firm. Heat 1/4 c butter, brown sugar, and corn syrup in a heavy pan over medium heat, stirring constantly until the sugar dissolves. Increase the heat to high and boil 1 1/2 minutes. Remove from heat and stir in cream. Keep warm. Spread warm caramel evenly over top of baked brownie layer. Pour remaining half of brownie mixture over caramel, smoothing the top. Bake an additional 25-30 minutes or until brownies test done (note: some caramel may stick to the toothpick). Cool brownies in pan, then cut into squares. These are best served chilled.