My Favorite Brownies

I like to add my own touch to these brownies, although they're good enough to stand on their own! I spread half the mixture on the bottom of the pan, and then spread some of Natalie's caramel topping recipe on top of that. Then I top it off with the rest of the brownie mixture and bake until a toothpick inserted into the brownies comes out clean.

Brownies:

2 eggs
¾ c. sugar
1 tsp. vanilla
½ c. butter, melted
¾ c. powdered cocoa
2/3 c. flour
¼ tsp. baking powder
¼ tsp. salt
1 c. chocolate chips
½ c. chopped nuts (optional)

Preheat oven to 350 degrees. Using a spoon, mix eggs with sugar and vanilla; add butter. Add cocoa, flour, baking powder, and salt. Add chocolate chips. Stir in nuts. Spread into a greased 8” or 9” square pan. Bake 20-30 min. For extra chewy brownies, use 8” pan and less baking time. Makes 16-20 brownies.

Caramel Topping:

• 1/2 c. butter
• 1/2 c. brown sugar
• 2 TB. light Karo syrup

Heat butter, brown sugar, and Karo syrup over medium heat, stirring constantly. Boil to firm ball stage (about 10 min.) Perform the "cold water test" and place a small spoonful of boiling caramel in COLD water. It is finished if you can form it into a ball and have it hold its shape after the "cold water test." It should still be easily pliable, but NOT really soft/runny. Remove from heat and stir in 1/2 can sweetened condensed milk.