Caramel Stuffed Fudge Brownies

Preheat your oven to 375 F with the rack in the center position. Butter an 8-inch square baking dish.

In a large microwave-safe bowl add the chocolate and butter and microwave for 30 second intervals until the chocolate is completely melted, stirring in between each additional 30 seconds. It took 3 intervals for mine to finish.

Add the cocoa powder and sugar and mix until completely combined. Add the vanilla and eggs and mix again. Lastly add in the flour and mix until just combined—but don’t over-mix.

Pour half of the batter mixture into the pan and spread it evenly with a spatula so it coats the entire bottom of the pan.

Place the caramels all over the top of the batter (at even intervals) and then top that with the remaining batter.

Bake for 25 minutes and then remove it from the oven to a wire rack. Let it cool for 3-5 minutes and then using a knife, go around the outside of the pan, loosening the brownies from the side of the pan. Cut the brownies into squares but do not remove them from the pan until they are cooled completely. This will help to avoid the caramel spilling out.