Caramel Filled Milk Chocolate Studded Brownies

Today was National Chocolate Caramel Day and just for fun when I saw that I thought it would be fun to try to make something with chocolate and caramel.  These brownies with Dove Milk Chocolates with Caramel were born.

I opened my baking stash cupboard and saw a bag of Dove chocolates that I’d bought for something else and ended up not needing.  I immediately started whipping up my favorite brownie recipe and put the unwrapped chocolates on the top of half the batter, then covered them with the rest of the batter.  After they baked, cooled, then chilled in the refrigerator for a few hours, they were sliced and perfect.

Caramel Filled Milk Chocolate Studded Brownies, by Katrina, Baking and Boys!

1/2 cup (1 stick) unsalted butter

1/2 cup natural cocoa powder

2 large eggs

1 cup granulated sugar

1/4 cup all purpose flour

1/2 teaspoon salt

1 teaspoon vanilla extract

1 package unwrapped caramel filled milk chocolates

Preheat oven to 325 degrees. Line an 8x8 inch pan with non-stick foil (or just grease well).  Lightly spray the foiled lined pan with cooking spray. 

In a medium sized saucepan, melt the butter with the cocoa powder over medium heat.  Whisk together as it melts.  Once it is melted and combined together, remove from heat.  Let it sit for five minutes to cool slightly.  Whisk in the eggs until well combined.  Continue by whisking in the sugar and the vanilla.  Finally stir in the flour and salt just until the flour disappears into the batter.  Pour about half the batter into the prepared pan.  Line the batter with the chocolates.  Put the remaining batter in a zip top plastic bag and snip off about a 1/4 inch corner.  Drizzle the remaining batter evenly over the chocolates.  (I just do this as it makes the top batter much more evenly distributed than just trying to spread it across the chocolates.)

Bake for 25 minutes until a toothpick inserted in the center comes out clean.  Let the brownies cool on a wire rack until room temperature.  Chill in refrigerator for a couple hours.  Remove from pan using the foil edges.  Peel the foil off the bottom of the brownies.  Place on a cutting board and cut into 16 pieces.  You can let them come to room temperature to get a more gooey caramel.

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This is my favorite go-to brownie recipe and I use it for any add-ins to my brownie creations.