Raspberry Caramel Brownies

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Valentine's Day is just around the corner! Celebrate with this luscious dessert!

[cooked-sharing]

Unknown 4
Yields24 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 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)
1

Heat oven to 350 degrees.

2

Beat together sugar and butter. Mix in eggs. Add flour, chocolate and baking powder. Beat well.

3

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.

4

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.

5

Spread berries evenly over brownie and return to oven. Bake another 12 to 15 minutes or inserted near center comes out clean.

6

Let cool thoroughly; sprinkle with powdered sugar and cut into squares. This recipes makes 24 brownies.

Category

Related Link: http://www.cleanfreshcuisine.com/?p=3922

Ingredients

 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)

Directions

1

Heat oven to 350 degrees.

2

Beat together sugar and butter. Mix in eggs. Add flour, chocolate and baking powder. Beat well.

3

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.

4

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.

5

Spread berries evenly over brownie and return to oven. Bake another 12 to 15 minutes or inserted near center comes out clean.

6

Let cool thoroughly; sprinkle with powdered sugar and cut into squares. This recipes makes 24 brownies.

Raspberry Caramel Brownies
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