Caramel Fudge Brownies

Found this recipe at Easy Baked and couldn't wait to try them. I made the first batch as a test batch and they turned out pretty good, but the brownie was a bit dry. I decided to make the second batch for a family birthday party and maybe if I cooked it just a little less, the brownies wouldn't be dry. I think they were about the same though. But the oozey, yummy caramel layer and the fudge glaze made up for that. These are very rich so you can cut the pieces small and that gives you a lot of brownies since the batch makes a jelly roll pan full.

Caramel Fudge Brownies

BROWNIE:
1 c. butter
2 c. sugar
3 eggs
2 t. vanilla
1/2 c. cocoa
1/2 t. salt
2 c. flour
1 c. milk
1 c. chopped pecans (optional)

CARAMEL:
32 Kraft caramels (unwrapped)
1/2 c. butter
1 (14-oz.) can sweetened condensed milk.

FUDGE GLAZE:
12 oz. semi-sweet chocolate chips
12 T. butter

Preheat oven to 350°. Cream butter and sugar together. Beat in eggs, cocoa, vanilla and salt. Add flour and milk (alternating them and mixing well in between).Spread evenly in greased jelly roll pan. Bake for 15 minutes or until done in center and just starting to pull away from sides. Cool. 

       

Place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted. Stir this constantly to prevent scorching (about 6-8 minutes). Gently pour over cooled brownies and spread to edges. Put brownies in freezer while you make the glaze (10-15 min) to allow the caramel to harden a little.

Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth. Pour over cooled caramel and gently spread evenly over top. Chill until top layer is hard and cut into bars.