Raspberry Caramel Brownies Recipe
Valentine's Day is just around the corner! Celebrate with this luscious dessert!
Ingredients
- 1-1/2 Cups All Purpose Flour
- 3/4 Cup Sugar
- 3/4 Cup Butter
- 1/2 Cup Hershey’s Natural Unsweetened Cocoa
- 1 Tsp. Baking Powder
- 2 Eggs
- 1 Cup Kraft Caramel Bits
- 12 Oz. Frozen Raspberries, thawed and undrained
- 1 Tbsp. Cornstarch
- 1/4 Cup Powdered Sugar (sprinkled on top)
Directions
- Heat oven to 350 degrees.
- Beat together sugar and butter. Mix in eggs. Add flour, chocolate and baking powder. Beat well.
- Spread batter in a greased 9″ x 13″ baking pan. Place Kraft caramel bits in a microwave container. Microwave on high for one 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.
- Meanwhile, while brownies are baking, place thawed, undrained berries into a small saucepan. Add one tablespoon of 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. This recipes makes 24 brownies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 24 servings | |
| Calories 129 | |
| Calories from Fat 55 | 43% |
| Total Fat 6.22g | 8% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 99mg | 4% |
| Potassium 31mg | 1% |
| Total Carbs 17.5g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 10.61g | 7% |
| Protein 1.43g | 2% |
