Raspberry Caramel Brownies
By: Kyle Dalakas
Published: Monday, January 23, 2017 - 3:36pm

Ingredients




1-1/2 Cups All Purpose Flour
3/4 Cup Sugar
3/4 Cup Butter
1/2 Cup Hershey’s Natural Unsweetened Cocoa
1 Tsp. Baking Powder
2 Eggs
1 Cup Kraft Caramel Bits
12 Oz. Frozen Raspberries, thawed and undrained
1 Tbsp. Cornstarch
1/4 Cup Powdered Sugar (sprinkled on top)

Preparation

1 Heat oven to 350 degrees. 2 Beat together sugar and butter.  Mix in eggs.  Add flour, chocolate and baking powder. Beat well. 3 Spread batter in a greased 9″ x 13″ baking pan.  Place Kraft caramel bits in a microwave container.  Microwave on high for one minute; stir and microwave for another minute or until melted.  Drizzle melted caramel over the brownie batter, working quickly.  Use a butter knife to swirl caramel into batter evenly.  Bake for 15 minutes.  Remove from oven. 4 Meanwhile, while brownies are baking, place thawed, undrained berries into a small saucepan.  Add one tablespoon of cornstarch and turn heat to medium.  Stir constantly until berries are thickened, about 5 to 6 minutes 5 Spread berries evenly over brownie and return to oven.  Bake another 12 to 15 minutes or until toothpick inserted near center comes out clean. 6 Let cool thoroughly; sprinkle with powdered sugar and cut into squares.   This recipes makes 24 brownies

About

Valentine's Day is just around the corner!  Celebrate with this luscious dessert!