Brownies With Peanut Butter And Caramel Filling

These are the most awesome brownies. Don't cut them too big cause a little goes a long way!!

Steps

For filling: combine all ingredients.

Cover and refrigerate.

For batter: butter bottom of a 9 inch square baking pan.

Melt cup butter and chocolate.

Cool 15 minutes.

Sift together flour , cocoa , baking powder and salt.

Beat both sugars and eggs until thick and fluffy.

Gently fold in melted chocolate , then dry ingredients.

Pour half of batter into prepared pan , smoothing surface.

Freeze batter 15 minutes to firm.

Position rack in center of oven and preheat to 320f degrees.

Form filling into 36 , inch balls.

Flatten each ball into a 1 inch circle.

Arrange atop brownie layer in 6 rows of 6 , pressing lightly so circles stick to batter.

Spoon remaining brownie batter over.

Cover tightly with foil and bake for 20 minutes.

Remove foil and continue baking until tester comes out with only a few crumbs attached , about 15-20 more minutes , or until a toothpick inserted in pan comes out with a few moist crumbs attached.

Cool completely in pan.

Cut into 1 inch squares.

Ingredients

chunky peanut butter, caramel ice cream topping, egg, heavy cream, butter, unsweetened chocolate, all-purpose flour, unsweetened cocoa, baking powder, salt, brown sugar, sugar, extra large eggs