Description
Valentine’s Day is just around the corner! Celebrate with this luscious dessert.
Ingredients
- ¾ cups Sugar
- ¾ cups Butter
- 2 whole Eggs
- 1-½ cup All-purpose Flour
- ½ cups Hershey’s Natural Unsweetened Cocoa
- 1 teaspoon Baking Powder
- 1 cup Kraft Caramel Bits
- 12 ounces, weight Frozen Raspberries, Thawed And Drained
- 1 Tablespoon Cornstarch
- ¼ cups Powdered Sugar, Sprinkled On Top
Preparation
Heat oven to 350ºF.
Beat sugar and butter. Mix in eggs. Add flour, cocoa and baking powder. Beat well.
Spread batter in a greased 9 x 13 baking pan. Place Kraft caramel bits in a microwavable container. Microwave on high for 1 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.
While brownies are baking, place thawed, undrained berries into a small saucepan. Add 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.
