When it comes to brownies, I like them, they are not my favorite though. But when you add salted caramel and Heath bars. Well, you would have to be mental not to like them.
I love salted caramel, I seem to always make more than I need and have extra in the cupboard. This is not a good thing. I find myself thinking up evil things like adding salted caramel to my “healthy” greek yogurt breakfast. Salted caramel calls my name “swirl me into this, into that, heck just grab a spoon and dig in Elizabeth.” I have to control myself from not bathing in it. Seriously it is dangerous when salted caramel is around.
I practiced some control and ended up eating the salted caramel. Salted Caramel Heath Bar Stuffed Brownies to be exact. These brownies are moist, oozing with salted caramel and the heath bars gives them a nice crunch. Moist, Chewy, Crunchy, Chocolate-y, Salted Caramel-y need I say more to convince you these are spectacular!
Let’s get started here with chocolate and butter, two of my longtime lovers.
Start by making a “double broiler” basically get a nice large bowl and place it over a medium sized saucepan with hot water in it. You do NOT want the bowl to touch the water. Place chocolate and butter inside the bowl.
Let the chocolate and butter melt together for a few minutes on medium-low heat. Once butter and chocolate are fully melted take a towel and remove the hot bowl from the top of the saucepan.
Whisk in cocoa powder and let cool for a few minutes.
Add sugar to mixture whisk to completely combine. Add eggs, one at a time and vanilla extract. Mix in flour and salt just till combined.
Pour half of the batter into prepared pan and layer Heath bars evenly on top of batter.
Drizzle 1/2 cup of salted caramel on top of Heath Bars.
I used a cookie scoop to place the second half of the batter on top.
Bake for 40-50 minutes until the brownies do not jiggle and a toothpick inserted in comes out clean. The brownies will be gooey- that’s the best part!
Enjoy these over the top Salted Caramel Heath Bar Stuffed Brownies 🙂
Recipe source: Confessions of a Baking Queen