Caramel Swirled Brownies

Caramel Swirled Brownies 

25 caramels, unwrapped
¼ cup evaporated milk
1 cup flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
½ tsp salt
½ cup butter, cut into small pieces
8 oz semisweet chocolate, chopped into small pieces
1¼ cup sugar
3 eggs

Set oven to 350 degrees. Spray an 8 inch pan with non-stick spray. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Spray paper and set pan aside.

In a small saucepan over medium heat, combine caramels and evaporated milk. Melt caramels, stirring often, until smooth. Once melted, remove from heat and set aside. Stir occasionally while preparing brownies.

In a medium bowl, combine flour, cocoa powder, baking powder and salt. Whisk to combine and set aside.

In a heat-proof bowl over a saucepan of simmering water, melt chocolate and butter, stirring occasionally. Once melted, remove bowl from the saucepan. Whisk in sugar and eggs. With a spatula, stir in flour mixture until well combined. Pour batter into prepared pan. Drizzle caramel sauce over the top of the batter and swirl with a butter knife.

Bake for 45-55 minutes, or until an inserted toothpick comes out clean. Let cool for 20 minutes and remove brownies from the pan using the parchment overhang. Cut into squares.

(makes 9 brownies)