Caramel Brownies

Ingredients

10 Tbsp unsalted butter, room temp

1 1/4 cups sugar

3/4 cup unsweetened cocoa powder

1/2 tsp salt

2 tsp vanilla extract

2 large eggs

1/2 cup all-purpose flour

1/2 cup semisweet chocolate chips

10 oz caramels

1/2 cup evaporated milk

Method

In a small pan combine the caramels and evaporated milk. Heat over medium heat and stir until all caramels are melted. In a pan over medium heat, combine the butter, sugar, cocoa powder, and salt and mix for 2 minutes. Add the vanilla extract and eggs and combine; stir in the flour and set aside.

Pour half of the batter into a greased pan and bake for 10 minutes at 350F. Remove from oven, pour the caramel mixture over the brownies. Top the caramel mixture with the chocolate chips and spoon the remaining brownie batter over it all. Finish baking for about 20 minutes. Remove and let cool for about 90 minutes before slicing in (This is probably best but I deem it optional).

Adapted from Gaby Dalkin's whatsgabycooking.com recipe "Caramel Brownies."

Blondies

Ingredients

1/2 cup butter, melted

1 cup dark brown sugar

2 tsp vanilla

1 egg

1 cup flour

1/2 tsp baking powder

1/4 tsp salt (optional)

1/8 tsp baking soda

1/2 cup semisweet chocolate chips (or more if you're me)

Method

Mix the butter, sugar, vanilla, and egg with an electric mixer until fully combined. In another bowl mix the flour, baking powder, and baking soda together. Slowly add the dry ingredients to the wet until fully combined. The batter may be a bit stiff but don't worry!

Add the chocolate chips and combine. Evenly distribute the batter into an 8x8 greased baking dish and tap on the counter to make sure all the bubbles are out. Bake at 350F for 20-22 minutes or until you stick a knife in and it comes out clean.

Adapted from Gaby Dalkin at whatsgabycooking.com recipe "Blondie Brownies with Butterscotch and Chocolate Chips."