Ingredients
1 1/2 cups cups 1-1/2 Cups All Purpose Flour
3/4 cup cup 3/4 Cup Sugar
3/4 cup cup 3/4 Cup Butter
1/2 cup cup 1/2 Cup Hershey’s Natural Unsweetened Cocoa
1 tsp teaspoon 1 Tsp. Baking Powder
1 tsp. teaspoon 1 Tsp. Baking Powder
2 2 Eggs
1 cup 1 Cup Kraft Caramel Bits
12 oz ounces 12 Oz. Frozen Raspberries, thawed and undrained
1 tbsp tablespoon 1 Tbsp. Cornstarch
1/4 cup 1/4 Cup Powdered Sugar (sprinkled on top)
Preparation
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.
