Ingredients

For the Caramel
(find original recipe here)
1 Cup Butter
1 Cup Brown Sugar
1/4 Cup Corn Syrup (if you are in a pinch, or prefer not to use corn syrup, honey works as a good stand in)
14 Oz. Can Sweetened Condensed Milk
2 Teaspoon Vanilla

For the Brownies
(find original recipe here)
18 Ounces Semi-Sweet Chocolate Chips (about 1 ½ bags or 3 cups)
8 Tablespoons Butter (cut into cubes)
1 Cup Granulated Sugar
4 Eggs
1 1/2 Teaspoons Vanilla
1/4 Cup + 2 Tablespoons Cocoa Powder
1/2 Cup Cornstarch
3/4 Teaspoon Salt

note: if you want less brownies (why?!), then you can half both the caramel and batter recipes for an 8×8 pan.

Instructions

Make the Caramel: Put all ingredients in a pot on the stove over medium heat. Stir constantly, bring to a boil, and continue stirring as it boils for 5 minutes. If using a gas stove, continue cooking and stirring for an additional 2 minutes, then turn off the stove. If using an electric stove, turn the stove off after the original 5 minutes, and continue stirring mixture on the now turned off burner for 2 or 3 more minutes. I like to put a couple shakes of salt in at the end too.

Now: Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 pan and line with parchment paper (this is super helpful for getting the brownies out despite being a pain in the butt!).

Make the Batter: Put the chocolate and butter in a microwave safe bowl (preferably big enough to fit the rest of the ingredients eventually) and microwave for 30 seconds. Stir. If it needs more time melting, alternate microwaving for 15 seconds and then stirring until they are completely melted together. Whisk in the sugar. Whisk in the eggs and vanilla until well incorporated. Add cocoa, cornstarch, and salt and mix until combined.

Assemble: Pour half of the brownie batter into the pan and spread evenly. Now pour the caramel over the top as evenly as you can across all of the brownie batter (if the caramel has cooled too much and it won’t pour very well, heat it up for a bit until it’s a little easier to work with). If it needs help spreading evenly, use a rubber spatula to lightly spread until even, being careful not to mix it with or disturb the brownie batter at all. Pour the rest of the brownie batter as evenly as you can across the top of the caramel and lightly spread until it covers the top.

Bake: Bake for 35 to 45 minutes. You can tell they are done by shaking the pan a bit and seeing how jiggly the brownies are. The very middle will jiggle just a little when they are done. Also, feel the top of the brownies and they should feel semi-firm and not like your fingers will break through easily to molten lava batter and caramel. Let them cool, pull them out, and indulge! These are great the next day.

Yield: a 9×13 pan of brownies