Raspberry Caramel Brownies

Heat oven to 350ºF.

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

Spread batter in a greased 9 x 13 baking pan. Place Kraft caramel bits in a microwavable container. Microwave on high for 1 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.

While brownies are baking, place thawed, undrained berries into a small saucepan. Add cornstarch and turn heat to medium. Stir constantly until berries are thickened, about 5 to 6 minutes.

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

Let cool thoroughly; sprinkle with powdered sugar and cut into squares.