CHOCOLATE CARMEL LAYERED BROWNIES

My Dad is joining us for dinner tonight, and he requested a desert...being I had to work all day I needed something easy and quick..this is the best I could come up with. I was shocked I actually had all the ingredients. I actually think I have made this one before and remember it being tasty!!

This recipe calls for an 8″ square baking pan

(CHOCOLATE-CARAMEL LAYERED BROWNIES (Layers of Love Chocolate Brownies)
3/4 cup all-purpose flour
3/4 cup unsweetened baking cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs (you’ll be using 2 for the first part of the recipe and 1 later)
2 teaspoons vanilla
1 cup chopped pecans (or substitute walnuts) I did not have either so I left these out
3/4 cup vanilla-flavored chips (or substitute butterscotch or peanut butter chips)
1/2 cup caramel ice cream topping (or substitute butterscotch or hot fudge topping)
3/4 cup semi-sweet chocolate chips (or substitute milk chocolate or dark chocolate chips)

Preheat oven to 350 degrees.

Grease an 8-inch square baking pan.

In a small bowl, combine flour, baking cocoa, and salt; set aside. In large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add in 2 of the eggs, one at a time, beating well after each addition. Add vanilla and blend well. Gradually beat in flour mixture from small bowl. You’ll have a pretty thick batter. Reserve 3/4 cup of this batter for your top layer. Spread the remaining batter on the bottom of your prepared 8″ baking pan. Sprinkle the pecans and vanilla chips over the batter, then drizzle the caramel topping over everything.

Beat the third egg into the remaining 3/4 cup batter until well blended. Fold in the semi-sweet chocolate chips. Spread this mixture evenly over the caramel/pecan/vanilla chip layer.

Bake at 350 degrees for 30 to 35 minutes or until center is set. Cool completely in pan on a wire rack, then cut into bars.