caramel brownies recipe

14 ounces caramels, unwrapped
1 (14 ounce) can sweetened condensed milk
1 cup + 1 Tablespoon unsalted butter
2 cups granulated white sugar
4 large eggs
3/4 cup unsweetened cocoa powder
1/4 cup milk
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup semi-sweet chocolate chips

- Preheat oven to 350°F. Spray 9x13-inch pan generously with cooking spray.
- Prepare caramel: In a medium saucepan over low heat, place caramels and sweetened condensed milk. Stir often until caramels are melted and mixture is smooth. Remove from heat and let sit while you prepare the brownies.
- Prepare brownies: Melt butter in a pyrex cup in the microwave. Set aside and let cool.
- In a large bowl, beat together sugar and eggs. Add cocoa powder and milk. Slowly mix in melted butter.
- In a separate bowl, sift flour, salt and baking powder. Whisk dry ingredients into the chocolate mixture. Stir in chocolate chips.
- Pour two thirds of the batter into prepared pan. Place in oven and bake for 15 minutes.
- Carefully remove the brownies from the oven and pour cooled caramel over the top. The caramel will appear heavy compared to the brownie batter, and it will appear to sink to the bottom of the pan in some places - this is normal. Drop spoonfuls of the remaining batter over the caramel. Use a knife to gently swirl it into the caramel.
- Return the pan to the oven and bake for 25 to 30 more minutes. Brownies should feel springy to the touch, and a toothpick inserted in center shouldn't draw out raw batter. Remove from oven and let cool on rack for about an hour. Cover with foil and place the pan in the refrigerator overnight - these must be chilled very well before you cut into them.