What you need:
2 sticks unsalted butter
12 oz. bittersweet chocolate, chopped (I used Ghirardelli's - 3 bars)
1 1/2 cups sugar
4 large eggs
1 tbsp. vanilla
1 1/4 cups flour
1/2 tsp. salt
1 cup semisweet chocolate chips (which apparently I completely overlooked!)
14 oz. caramel candies (I used caramel bits which I found in the cooking section)
1/3 cup heavy cream
Directions:
Preheat oven to 350* and line a 13x9-inch baking pan with foil. Spray with cooking spray.
In a microwavable bowl, melt butter and bittersweet chocolate in 30-second intervals, stirring after each interval until smooth and glossy.
Add sugar, eggs, and vanilla. Whisk until smooth.
Add flour and salt. Mix until just combined.
Add half the batter to the pan and even out using a spatula. Bake for 20 minutes.
Move pan to a wire rack and cool for 20 minutes - keep your oven on!
While they are cooling (I suggest the last 5 minutes), melt the caramels with the heavy cream in a medium saucepan, stirring constantly.
Pour caramel over cooled brownies and then dollop remaining brownie batter over the caramel. Spread evenly. Sprinkle with chocolate chips.
Bake for 20 minutes and then sit on wire rack to cool completely
Pour caramel over cooled brownies and then dollop remaining brownie batter over the caramel. Spread evenly. Sprinkle with chocolate chips.
Bake for 20 minutes and then sit on wire rack to cool completely
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