RASPBERRY CARAMEL BROWNIES

Raspberry Caramel Brownies image

Provided by Cleanfreshcuisine

Categories Dessert

Time 50m

Yield 24 , 24 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup butter
1/2 cup unsweetened cocoa
1 teaspoon baking powder
2 eggs
1 cup caramel, bits
12 ounces frozen raspberries, thawed and undrained
1 tablespoon cornstarch
1/4 cup powdered sugar (sprinkled on top)

Steps:

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.

Nutrition Facts : Calories 134.4, Fat 6.5, SaturatedFat 3.9, Cholesterol 30.8, Sodium 72.5, Carbohydrate 18.6, Fiber 1.4, Sugar 10.6, Protein 1.8