Salted Caramel Brownies Recipes

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SALTED CARAMEL BROWNIES



Salted Caramel Brownies image

These salted caramel brownies are perfectly fudgy and moist brownies with an oozing salted caramel center. These will be one of the best brownies you sink your teeth into!

Provided by Alyssa Rivers

Categories     Dessert

Time 55m

Number Of Ingredients 12

2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 eggs
1/4 cup 2% milk
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup semisweet chocolate chips (6 ounces)
14 ounces caramels (like Kraft caramels)
1 can (14 ounces sweetened condensed milk)
1 teaspoon coarse sea salt

Steps:

  • Preheat the oven to 350 degrees. Line a 9x13 inch pan with parchment paper or aluminum foil and spray with cooking spray. This makes cleaning up easier with the caramel.
  • In a large bowl combine the flour, salt, and baking powder. In another large bowl, beat together the sugar, cocoa, oil, eggs and milk. Add the dry ingredients until blended. Fold in chocolate chips.
  • Spoon two thirds of the batter into the greased 9x13 inch pan. Bake for 12 minutes.
  • Meanwhile prepare the caramel filling. In a microwave safe bowl, heat the caramels and sweetened condensed milk stirring 30 seconds at a time until melted and smooth. Can also melt over medium low heat in a saucepan.
  • Pour the melted caramel over the warm brownie layer. Sprinkle coarse sea salt on top. Drop remaining brownie batter over the top of the caramel and carefully swirl the top with a knife. Bake for an additional 35-40 minutes or until toothpick inserted in center comes out clean. Do not overbake. Allow the brownies to completely cool before serving. Can also garnish the brownies lightly with additional sea salt.

Nutrition Facts : Calories 600 kcal, Carbohydrate 82 g, Protein 7 g, Fat 30 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 58 mg, Sodium 495 mg, Fiber 4 g, Sugar 61 g, UnsaturatedFat 22 g, ServingSize 1 serving

THE BEST GOOEY SALTED CARAMEL BROWNIES RECIPE BY TASTY



The Best Gooey Salted Caramel Brownies Recipe by Tasty image

Here's what you need: nonstick cooking spray, unsalted butter, granulated sugar, brown sugar, large eggs, vanilla extract, all purpose flour, unsweetened cocoa powder, salt, semi-sweet chocolate chips, soft caramel candy, soft caramel candy, heavy cream, flaky sea salt

Provided by Katie Aubin

Categories     Bakery Goods

Yield 16 servings

Number Of Ingredients 14

nonstick cooking spray, for greasing
12 tablespoons unsalted butter, 1 1/2 sticks, melted
1 cup granulated sugar
½ cup brown sugar
3 large eggs
¾ teaspoon vanilla extract
1 ½ cups all purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon salt
½ cup semi-sweet chocolate chips
3 cups soft caramel candy
1 ½ cups soft caramel candy
¼ cup heavy cream
flaky sea salt, for sprinkling

Steps:

  • Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
  • Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
  • Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
  • Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
  • Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
  • Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 466 calories, Carbohydrate 68 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, Sugar 58 grams

SALTED CARAMEL BROWNIES



Salted caramel brownies image

Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite.

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 16 larger or 32 bite-sized brownies

Number Of Ingredients 9

200g unsalted butter, plus a little extra for greasing
100g chocolate, 70% cocoa solids
100g chocolate, 50% cocoa solids
397g can Carnation caramel
1 tsp flaky sea salt, plus a little extra for the top
200g golden caster sugar
4 medium eggs, at room temperature
130g plain flour
50g cocoa powder

Steps:

  • Heat oven to 180C/160C fan/gas 4.
  • Grease then line a 23cm square traybake tin with baking parchment.
  • Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.
  • In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt - it will loosen up.
  • Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.
  • In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
  • Pour half the brownie batter into the tin and level it with a spatula.
  • Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.
  • Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
  • Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.
  • Let it cool completely in the tin, then cut into squares.

Nutrition Facts : Calories 345 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

SALTED CARAMEL BROWNIES



Salted Caramel Brownies image

The salted caramel brownie is an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate. Matt Lewis and Renato Poliafito of New York's Baked bakeries are not the first to note the affinity of caramel and chocolate, but by emphasizing the bitter, sweet and salty notes in both, they've made that rare thing - a perfectly balanced bite. The bittersweetness of the caramel can be easily adjusted by cooking it less (for a milder, Kraft-like taste) or more (edgier, stronger).

Provided by Julia Moskin

Categories     cookies and bars, dessert

Time 1h15m

Yield About 2 dozen brownies

Number Of Ingredients 15

1 cup/200 grams granulated sugar
2 tablespoons/30 milliliters light corn syrup
1/2 cup/120 milliliters heavy cream
3/4 teaspoon salt, plus more to taste
1/4 cup/115 grams sour cream
2 sticks/225 grams unsalted butter, cut into 1-inch cubes, more for greasing pan
1 1/4 cups/150 grams all-purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
11 ounces/300 grams dark chocolate (60 to 72 percent cacao), coarsely chopped
1 1/2 cups/300 grams granulated sugar
1/2 cup/105 grams firmly packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
Coarse sugar (such as raw or turbinado) and flaky salt, for sprinkling

Steps:

  • Make the caramel: In a medium saucepan, combine sugar and corn syrup with 1/4 cup water. Bring to a boil and cook over high heat, stirring gently, until an instant-read thermometer reads 350 degrees or until the mixture is dark amber in color, 6 to 8 minutes. Remove from heat, slowly pour in heavy cream and salt (it will foam up) and whisk. Whisk in sour cream (it may look lumpy at first) and set aside to cool. Taste and add salt if needed to give the caramel a good balance of salty and sweet.
  • Make the brownies: Heat oven to 350 degrees. Use butter (or baking spray) to lightly grease a 9-x-13-inch baking pan. Line the bottom with a sheet of parchment paper, and butter or spray the parchment.
  • In a large bowl, whisk together flour, salt and cocoa powder.
  • Melt chocolate and butter together, either in the top of a double boiler set over simmering water, or in a microwave at low heat, working in 30-second bursts. Stir until chocolate and butter are melted and combined. Whisk in sugars. Set aside to cool to room temperature.
  • Using a sturdy whisk, add eggs one by one, whisking just until combined. Stir in vanilla.
  • Gently pour chocolate mixture over flour mixture. Using a spatula, fold together just until few streaks of flour are visible; do not overmix.
  • Pour batter into the pan and let settle. Drizzle caramel sauce over batter until batter is almost covered. (You may not use all the caramel.) On the surface, use the tip of a butter knife or icing spatula to swirl the batter and caramel together. Don't worry if it looks messy.
  • Bake 30 to 40 minutes, rotating the pan halfway through the baking time. At the 30-minute mark, shake the pan gently to test for doneness. When done, the brownies will be barely set in the center and puffed, but not dry, around the edges. Remove from oven and immediately sprinkle with coarse sugar and salt.
  • Let cool to room temperature before cutting. After cutting, if desired, drizzle any remaining caramel over the top. Keep refrigerated until ready to serve.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 17 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 175 milligrams, Sugar 30 grams, TransFat 0 grams

SALTED CARAMEL BROWNIES



Salted Caramel Brownies image

Fudgy, chewy, caramel-filled brownies are a hit with chocoholics. The sprinkle of sea salt adds another dimension to the flavors.

Provided by Almond Breeze

Categories     Chocolate Brownies

Time 2h50m

Yield 40

Number Of Ingredients 9

1 (11 ounce) package caramels, unwrapped
3 tablespoons Almond Breeze Vanilla almondmilk
¾ cup vegan buttery sticks, melted
1 (18.25 ounce) package German chocolate cake mix
2 tablespoons all-purpose flour
¼ cup Almond Breeze Vanilla almondmilk
⅔ cup miniature semisweet chocolate chips
¾ cup chopped walnuts
½ teaspoon coarse sea salt

Steps:

  • Heat oven to 350 degrees F. Grease a 13x9-inch baking pan. Line bottom with parchment paper; grease paper.
  • In a medium microwave-safe bowl, combine caramels and 3 tablespoons almondmilk. Microwave on High 1 minute; stir. Microwave 1 minute longer and stir until melted; set aside.
  • In a large bowl, combine melted vegan sticks, cake mix, flour and 1/4 cup almondmilk. Mix well. Spread half of mixture in bottom of pan. Bake 8 minutes.
  • Sprinkle chocolate chips over partially baked bars. Drizzle with caramel; top with nuts. Drop small dollops of remaining dough over the caramel. Bake 17 to 20 minutes or until set. Sprinkle with sea salt. Cool completely, about 2 hours.

Nutrition Facts : Calories 139 calories, Carbohydrate 18.9 g, Cholesterol 0.5 mg, Fat 6.8 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 171.6 mg, Sugar 13.1 g

SALTED CARAMEL BROWNIES



Salted Caramel Brownies image

Sweet and salty at its best... these decadent salted caramel brownies are amazing! This recipe is rather labor intensive, but the decadent result is so worth it. The rich caramel in the center is sandwiched between layers of chocolate brownies. It slightly oozes out when you bite into them. The brownie is very fudgy and gooey....

Provided by Diane Atherton

Categories     Cakes

Time 35m

Number Of Ingredients 20

CARAMEL
1 can(s) sweetened condensed milk, caramelized
1 c sugar
2 Tbsp brown sugar corn syrup (can use light corn syrup)
1/4 c water
1 c heavy cream
1 tsp Fleur de Sel
1/4 c sour cream
BROWNIE
1 1/4 c all-purpose flour
1 tsp sea salt
2 Tbsp dark unsweetened cocoa powder
11 oz quality dark chocolate, coarsely chopped
1 c unsalted butter
1 1/2 c sugar
1/2 c firmly packed light brown sugar
5 eggs, room temperatrue
2 tsp pure vanilla extract
1 1/2 tsp Fleur de Sel (this is a coarse salt, see note below) if unable to find, use a coarse sea salt)
1 tsp coarse sugar

Steps:

  • 1. NOTE: Fleur de Sel is a rare and expensive form of sea salt that is harvested in parts of France. The name fleur de sel is from the French for "flower of salt."
  • 2. Caramelize the sweetened condensed milk by immersing a closed can of sweetened condensed milk on its side in a pot of water and bring to a boil. Simmer or light boil for 2 to 2 1/2 hours, topping off with water as needed. NOTE: Be careful and don't allow water to dry out; it can explode. Remove from heat and cool thoroughly before opening. DO NOT open the can while it's still hot. The condensed milk should be thick and nice caramel color. You can do this a day ahead.
  • 3. Combine caramelized milk, sugar, corn syrup and water in a medium saucepan.
  • 4. Heat over a medium/high heat, stirring continuously until it reaches a deep amber color about 20 minutes. It will also be pretty thick.
  • 5. Remove from heat and slowly stir in heavy cream.
  • 6. Then add Fleur de Sel.
  • 7. Whisk in sour cream.
  • 8. Set aside to cool.
  • 9. Preheat oven to 350 degrees. Prepare 9 x 13-inch baking pan with Bakers Choice spray or butter. Line bottom of the pan with parchment paper. Lightly spray parchment paper with Bakers Choice or lightly butter; set aside.
  • 10. In a medium bowl; whisk together flour, salt and cocoa powder; set aside.
  • 11. Place chocolate and butter in a bowl of double boiler.
  • 12. Set over simmering water, stirring occasionally until completely melted and combined.
  • 13. Turn heat off and leave the bowl over hot water; add both sugar and brown sugar. Whisk until completely combined. Remove bowl from hot water. It should be room temperature. If not, allow to cool a few minutes.
  • 14. When chocolate is at room temperature; add three eggs and whisk just until combined.
  • 15. Add the remaining two eggs and whisk just until combined.
  • 16. Add vanilla and stir until combined being careful not to overbeat the batter at this point or you will have a dry brownie.
  • 17. Gently fold dry ingredients into chocolate mixture.
  • 18. Again, do not over mix. NOTE: All this mixing is done by hand.
  • 19. Spread 1/2 of the brownie mixture in the bottom of the prepared pan.
  • 20. In a zig-zag fashion, drizzle/pour caramel over brownie mixture (this mixture is thick), taking care to not allow the caramel to touch sides of the pan as it will burn. Spread evenly over brownie mixture, again ensuring caramel does not touch pan. Drop heaping spoonfuls of remaining brownie mixture over caramel mixture.
  • 21. Spread evenly over caramel mixture to edges of pan.
  • 22. Bake for 30 to 35 minutes. Top will begin to look like it's drying out a little around the edges when done.
  • 23. Remove from oven. Sprinkle top of brownies with 1 1/2 tsp Fleur de Sel and 1 tsp coarse sugar.
  • 24. Allow browines to completely cool before cutting. Store wrapped in plastic wrap for up to 4 days.
  • 25. Check these places to order the Fleur de Sel: spicesage.com, iherb.com, www.williams-sonoma.com, www.amazon.com, www.igourmet.com

SALTED CARAMEL BROWNIES



Salted Caramel Brownies image

Provided by Ina Garten

Time 1h

Yield 12 large brownies

Number Of Ingredients 12

1/2 pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey's semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules, such as Nescafe
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5 to 6 ounces good caramel sauce, such as Fran's
2 to 3 teaspoons flaked sea salt, such as Maldon

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
  • Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
  • In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
  • Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!
  • As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
  • Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust. Copyright (c) 2012 by Ina Garten. By Arrangement with Clarkson Potter, a division of Random House, Inc. for Food Network Magazine

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2017-12-28 For the brownies: 1. Preheat oven to 325 degrees. 2. In a double broiler, melt chopped butter, sugar, cocoa, and salt until fully liquid. Once the …
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  • Preheat the oven to 350 degrees. Butter and flour a 9 x 12 x 1½-inch baking pan. Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.
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  • In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
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  • In a medium saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.
  • After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.
  • Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.
  • Next, pour in the heavy cream and sea salt. You can use 1 to 1½ teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and allow to cool for 15 minutes.


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  • Preheat oven to 350 degrees and line a 9x9 inch baking pan with foil leaving enough hanging over the sides to use as handles to pull the finished brownies out later.
  • In a medium saucepan over medium heat, melt butter. Once melted stir in 1/2 cup semisweet chocolate chips and sugar until chocolate is melted and incorporated. Stir in eggs, then vanilla.
  • In a medium bowl whisk together flour, cocoa powder, baking powder, and salt. Stir dry ingredients into wet ingredients until blended. Gently stir in remaining chocolate chips if using and spread batter in prepared pan.
  • Bake for 35-40 minutes until an inserted toothpick comes out with a few crumbs. Use a butter knife poke about a dozen slits into the top of the brownies. Pour caramel sauce over the top, cut into squares (See note) and sprinkle with sea salt just before serving.


SALTED CARAMEL BROWNIES - THE BEST BROWNIE RECIPE EVER
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Calories 191 per serving
  • Preheat the oven to 160°C Fan. Line a baking tray or a loaf tin (with area approx 230cm2) with baking parchment.
  • Using an electric whisk, beat eggs, caster sugar and 100g of caramel in a large mixing bowl. Once fully incorporated and slightly increased in size (should take about 1 minute), pour in the chocolate and butter and beat again.
  • Sift in the plain flour and cocoa powder and fold carefully to combine. Don't overmix, just make sure all the dry ingredients are incorporated, then stop mixing.


SALTED CARAMEL BROWNIES RECIPE - SOMETHING SWANKY
2021-04-26 Salted Caramel Brownies Recipe. This Salted Caramel Brownies Recipe has been a fan favorite since 2016. And it has maintained its popularity over the years, because it is SO good and very easy. This post will walk you through a couple of different ways, step-by-step, to make this crowd-pleasing dessert. Related Recipes: Better Than Box Mix Brownies; Milk …
From somethingswanky.com
4.3/5 (116)
Category All Recipes
Servings 9
Calories 647 per serving


SALTED CARAMEL BROWNIE RECIPE - RECIPES BY CARINA
2019-01-21 Pour the brownie batter into a lined and greased 23cm or 9inch square tin. Place dollops of the salted caramel sauce over the brownie batter and use a toothpick to swirl it together. Bake the brownie in a 180C|350F oven for about 35-40 minutes. Cool the brownie completely before slicing.
From recipesbycarina.com
Reviews 2
Category Baking
Servings 12
Estimated Reading Time 1 min


SALTED CARAMEL BROWNIES RECIPES
2020-11-08 · This Salted Caramel Brownies recipe is based on my favorite Bakery Style Brownies but with the addition of swirled caramel and sea salt on top. Or try these rich Salted Caramel Cookies! … From shugarysweets.com Reviews 5 Calories 268 per serving Category Brownies And Bars. In a medium sized saucepan, melt butter over medium heat. Remove …
From tfrecipes.com


SALTED CARAMEL BROWNIES JAMIE OLIVER / 40+ BASIC COOKING ...
2022-01-10 Jan 23, 2019 · salted caramel brownies: Embrace autumn with our super sunday lunch recipes. Find out more about our b corp status and read our social impact report. Tap for ingredients method preheat the oven to 180°c fan/200°c/400°f/gas 6 and line a 20cm x 22cm cake tin with greaseproof paper. Cook up a storm with an online class at the jamie oliver cookery …
From tpwrecipes.eu.org


SUPER EASY "LAZY GIRL" SALTED CARAMEL BROWNIES - SWEET ...
Fudgy boxed brownies get a face lift with ribbons of ooey, gooey caramel and a few pinches of salt in these dangerously delicious lazy girl style Salted Caramel Brownies. get a face lift with ribbons of ooey, gooey caramel and a few pinches of salt in these dangerously delicious lazy girl style Salted Caramel Brownies.
From sweetsavoryandsassy.com


SALTED CARAMEL BROWNIES {THE BEST BROWNIES} CONFESSIONS OF ...
Oct 5, 2019 - These salted caramel brownies are filled with chunks of chewy salted caramels. These brownies are irresistible, step-by-step photos help you make them!
From pinterest.ca


SALTED CARAMEL BROWNIES RECIPE - LOVEFOOD.COM
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, stirring occasionally until smooth. Set aside. Using an electric whisk beat the eggs and sugar in a bowl for 5 minutes until thick and foamy. Whisk in the cooled chocolate mixture, then sieve and fold in the flour. Line a 9x9 inch square tin with parchment paper ...
From lovefood.com


SALTED CARAMEL BROWNIES - WERTHER’S ORIGINAL RECIPES
Cut 24 caramels into small pieces, reserve remaining caramels. Microwave chocolate and butter in a medium-sized microwave-safe bowl on HIGH for 1 minute or until melted, stirring after 30 seconds. Stir in the sugar. Add the eggs and vanilla and stir until thoroughly incorporated. Stir in the flour and 1/2 tsp. salt until combined.
From werthers-original.ca


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