What you'll need:
1 cup butter
4 (1-ounce) squares unsweetened chocolate, chopped
2 and 1/2 cups sugar, divided
5 large eggs, divided
1 and 1/2 cups all-purpose flour
1/4 tsp salt
1 tsp vanilla extract
1 (14-ounce) bag caramels, unwrapped (obviously)
1/4 cup evaporated milk
1 (8-ounce) package cream cheese, softened
How to make them:
Preheat oven to 350 degrees. Line a 13x9-inch baking pan with heavy duty aluminum foil; spray with nonstick cooking spray.
In a small saucepan, combine butter and chopped chocolate. Cook over medium-low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat, and cool slightly.
In a large bowl, beat 2 cups sugar and 4 eggs at medium-high speed with a mixer until fluffy. Gradually beat in flour and salt. Stir in melted chocolate and vanilla. Pour batter into prepared pan; set aside.
In a medium bowl, combine caramels and evaporated milk. Microwave on high, in 30-second intervals, stirring after each, until caramels are melted and smooth. Paula says it should take 1 and 1/2 minutes total, but it took a lot longer for me. Pour over brownie batter, gently spreading to edges.
Instead of microwaving, you could also use a double boiler. Place a Pyrex bowl over a pot of simmer (not boiling) water, but make sure the bowl isn't touching the water, otherwise the caramels will burn. Stir constantly until the caramels are melted.
In a small bowl, beat cream cheese with a mixer until creamy. Add remaining 1/2 cup sugar, beating until smooth. Beat in remaining egg. Spoon mixture over caramel layer, gently swirl batter with a knife. Bake for 40 to 45 minutes or until a wooden pick inserted near center comes out clean. Let cool completely. Cut into small squares to serve.
Makes about 2 dozen brownies.
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