Caramilk Brownies

Grease a 9×9 baking pan. Preheat oven to 350°F.

In a saucepan, melt 1/2 cup margarine over medium-low heat. Add the cocoa and the remaining 2 tablespoons of margarine and mix to combine. Remove from heat. Stir in the sugar. Stir in the eggs, one at a time. Stir in the vanilla. Stir in the flour, mixing until well combined.

Spread about 3/4 of the batter into your baking pan. Place the Caramilk squares in rows on top of the batter. (Don’t press them down, and try to space them somewhat evenly so each and every brownie gets a gooey bite.) Drizzle the remaining batter over the Caramilk squares. Don’t worry if the squares aren’t totally covered; you can use a spatula to gently spread the batter over top.

Bake for 25-30 minutes, or until a cake tester comes out clean. Then allow to cool on a rack.

To make the topping, place the caramels in a small saucepan over medium-low heat, stirring almost constantly until completely melted and smooth. Remove from heat and stir in the heavy cream. Pour over the brownies and spread evenly with a spatula. Allow to cool before eating. (If you can.)

Adapted from a family recipe handed down to me by Rose Dyer, with some additional inspiration from Bobbie Marchand.