SALTED CARAMEL BROWNIES

The school vacations almost finish and my daughter, Carolina with only 8 years old was at the kitchen baking, cooking and learning to decorate cakes. She is so sweet and dedicate to the kitchen as I never see a kid of this small age to be. She can surprise me with a breakfast in bed, with muffins she made, watching a video in Youtube, or a pork chops for lunch, following a Foodnetwork recipe.


Today I want to share this delicious, chewy  recipe that she made and our family enjoy so much, because taste great and I know it was made with love and enthusiasm that add more flavor to it.


Here is the recipe, I hope you can do it and enjoy it too.

Ingredients

1 1/2 cups unsalted butter, cubed
1 (4 ounces) bars semisweet chocolate, chopped
6 eggs
2 cups sugar
1/2 teaspon salt
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons vainilla extract
20 individually wrapped caramels, unwrapped
sea salt

Directions

Preheat the oven to 350. Spray a 13x9 inch baking pan with nonstick baking spray with flour. Line pan with parchment paper, allowing excess to extend over sides of pan; spray parchment with baking spray.

In a medium microwave-safe bowl, combine buter and cocolate. Microwave on high, in 30 second intervals, stirrring between each, until chocolate is melted and mixture is smooth, about 1 1/2 minutes total.

In a large bowk, beat eggs, sugar, and salt with a mixer at high speed for 3 minutes or until light and fluffy. Add flour, cocoa, vainilla, and chocolate mixture, beating to combine. Stir in caramels, Spread batter in prepared pan.

Bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Sprinkle with sea salt, let cool completely in pan on a wire rack.

Using the excess parchment paper as a handles, lift brownies out of pan, and cut into squares. Store in airtight containers for up to 3 days.