Chocolate? yes. Caramel? yes. Delicious? You betcha.
Caroline from Chocolate & Carrotsknows what’s up. I usually don’t make brownies from scratch because quite frankly brownies are the best thing out of a box (and I may or may not always ruin them when I try to make them from scratch). However, these brownies were fantastico, down each crumb. It wasn’t that they also had caramel and oreos, but the brownie part itself was heaven sent.
I am captain of an indoor soccer team, so made these for the girls (minus the one who is gluten intolerant). I hope they swoon over them like I did. nom.
Going to run to burn off the brownie I just ate. And then resist eating more since I need them for tomorrow night!
1/2 cup olive oil
1/2 cup strong brewed coffee (I used folders vanilla)
1/2 cup sugar
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
2 cups semi-sweet chocolate chips
3 tablespoons salted caramel
1/2 cup semi-sweet chocolate chips for sprinkling (optional – I resisted – thought that would be extreme as opposed to over-indulgence)
Preheat the oven to 350°F.
Cover a 8″ x 8″ pan in non-stick foil and spray with canola oil (for easy removal). Set aside.
In a bowl, whisk the olive oil, eggs, coffee, sugar, and vanilla extract together.
Add the flour and baking powder and stir together.
In a microwavable bowl, melt the chocolate chips (stirring every 30 seconds until melted).
Add the melted chocolate to the mixture and stir until well combined.
Pour half of the brownie mixture into the prepared pan.
Lay out a layer of the oreos (4X4 = 16)
Drizzle with the salted caramel over the oreos.
Pour the remaining brownie mixture on top covering all parts of the brownies.
(Optional) Sprinkle the chocolate chips.
Bake for 30 minutes until a cake tester comes out clean
Cheers to a chocolatey Sunday.