Caramel Brownies

Caramel Brownies

MAKES 35 squares
TIME About 1 1⁄4 hours

Ingredients

1 1⁄2 cups (3⁄4 lb.) butter
3 cups sugar

5 large eggs
1 tbsp. vanilla

1 tsp. salt
1 tsp. baking powder

2 cups all-purpose flour
1 cup unsweetened cocoa
14 oz. (40 to 50) square caramel candies such as Kraft or See’s, unwrapped

Directions

1. In a 3- to 4-qt. pan over medium-high heat, melt butter, stirring occasionally, about 4 minutes. Remove from heat.

2. Stir in sugar, then eggs and vanilla, until blended. Stir in salt and baking powder. Add flour and cocoa and stir until batter is smooth.

3. Butter a 12- by 20-in. piece of foil. Line a 9- by 13-in. pan with foil, buttered side up, letting foil hang over pan ends. Scrape batter into pan. Evenly space caramels over batter.

4. Bake brownies in a 325° oven just until a toothpick inserted in the center (not in a caramel) comes out clean, 55 to 60 minutes. Let cool.

5. Lift brownies with foil from pan to a counter. Peel back sides of foil. With a long, hot knife, cut between caramels into 35 squares; occasionally rinse knife in very hot water and wipe clean.

PER SQUARE 224 cal., 40% (90 cal.) from fat; 2.7 g protein; 10 g fat (6.1 g sat.); 33 g carbo (1.1 g fiber); 200 mg sodium; 53 mg chol.

Serve With Cliff Creek “Red, Red Wine” 2006