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1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup unsalted butter (at room temperature)
1 teaspoon vanilla extract
1 cup chocolate-covered caramels (about 24), unwrapped and halved
Confectioners' sugar (for dusting)
Heat oven to 350 degrees F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
Stir together flour, cocoa powder, baking powder and salt in large bowl.
Beat together sugar and butter in large bowl with electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla extract.
Add flour mixture and stir until well blended.
Spread batter evenly into prepared pan.
Sprinkle with caramel pieces.
Bake for 25 to 30 minutes or until fairly firm to the touch.
Cool in pan on wire rack.
Dust evenly with confectioners' sugar.
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