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1
Preheat oven to 325u00b0F.
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2
Grease an 8x8 inch baking pan.
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3
In a small saucepan melt chocolate and 1/2 cup butter over low heat, stirring constantly. Remove from heat.
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4
In a large bowl, beat eggs using an electric mixer set on high until they thicken slightly.
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5
Slowly add the 1 1/2 cups white sugar.
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6
Add vanilla and mix well.
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7
Add the chocolate-butter mixture and beat on medium until uniform.
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8
Add the flour and mix on low speed until just combined. Do not overmix.
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9
Pour 1/2 of the brownie batter into the prepared pan. Smooth top.
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10
Bake 15-20 minutes or until the top is firm.
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11
Heat 1/4 cup butter, 1/3 cup brown sugar, and corn syrup in a heavy pan over medium heat, stirring constantly until the sugar dissolves.
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12
Increase the heat to high and boil 1 1/2 minutes.
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13
Remove from heat and stir in cream. Keep warm.
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14
Spread warm caramel evenly over top of baked brownie layer.
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15
Pour remaining half of brownie mixture over caramel, smoothing the top.
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16
Bake an additional 25-30 minutes or until brownies test done (note: some caramel may stick to the toothpick).
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17
Cool brownies in pan, then cut into squares.
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18
I think these are best served chilled.
