RASPBERRY CARAMEL BROWNIES
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)
Heat oven to 350°F.
Beat together sugar and butter. Mix in eggs. Add flour, chocolate and
baking powder. Beat well.
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.
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
Spread berries evenly over brownie and return to oven. Bake another 12 to
15 minutes or until toothpick inserted near center comes out clean.
Let cool thoroughly; sprinkle with powdered sugar and cut into squares.
This recipes makes 24 brownies.
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)
Heat oven to 350°F.
Beat together sugar and butter. Mix in eggs. Add flour, chocolate and
baking powder. Beat well.
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.
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
Spread berries evenly over brownie and return to oven. Bake another 12 to
15 minutes or until toothpick inserted near center comes out clean.
Let cool thoroughly; sprinkle with powdered sugar and cut into squares.
This recipes makes 24 brownies.
