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1/2 cup chocolate chips
1/4 cup chopped pecans (optional)
Directions:
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper.
In a large saucepan, melt the butter over medium heat. Remove from heat and stir in the granulated sugar.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this mixture to the butter and sugar mixture, stirring until just combined.
Pour half of the brownie batter into the prepared baking pan, spreading it evenly.
In a small bowl, mix the caramel sauce and sweetened condensed milk until well combined. Pour this mixture over the brownie layer in the pan.
Drop spoonfuls of the remaining brownie batter over the caramel layer and gently spread to cover as much as possible.
Sprinkle the chocolate chips and chopped pecans over the top.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan before cutting into squares.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 320 kcal | Servings: 16 servings
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