BROWNIES WITH CARAMEL TOPPING RECIPES

Steps:

• In a large mixing bowl, brownie mix, eggs, oil, water and mix until combined.
• Use a spatula to spread half of the batter in a rectangle pan (Dimensions: 9x13) that's been lined with aluminum foil and greased with oil. 
• Bake the layer for 12-15 minutes at 350 degrees F until the top is firm and brownie is partially baked. 
• While that's baking, add caramels, condensed milk, butter in a mixing bowl and heat in microwave, mixing often, until mixture is smooth. It should be thick. You can also add a little sea salt to make salted caramel, if you like.
• Remove the partially baked brownie from the oven.
• Pour the caramel mixture over the brownie and spread it with a spatula. 
• Let it set for 5-10 minutes so that it becomes slightly firm. 
• Spread remaining brownie batter on top of the caramel layer, slowly and gently, being careful not to push it into the caramel layer. 
• Sprinkle chocolate chips on top. 
• Bake again at 350 degrees F for 20-25 minutes, or until an inserted toothpick in the center comes out mostly clean with a few sticky crumbs. 
• Let it chill in the fridge for 1-2 hours so that it becomes firm, making it easy to cut perfect, even slices. Enjoy!

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.