Caramilk Brownies

photo by me*

*Sorry, Darryl! But you asked for a picture. Good luck with your diet! You can always make the black bean brownies as a consolation. Sad replacement, I know. Good luck :)

Ooey, gooey, soft and chewy! These brownies are incredibly awesome. A big hit for anyone hankering for something chocolatey and melt-in-your-mouth delicious! No nuts or icing though. You don't want anything messing around with the heart of this decadent treat.

Caramilk Brownies

8 squares unsweetened chocolate
1 1/3 cup unsalted butter
2 1/2 cups white sugar
6 eggs, beaten
2 tsp. vanilla
2 cups white flour
4-6 Caramilk bars (or Skor if your name is Angie!)

Melt chocolate along with butter in double boiler on stove. Cool and set aside.

Preheat oven to 325 degrees and grease an 11" x 13" pan (if you don't have one, use a 9" x 13").
Mix together sugar, eggs and vanilla. Gradually add flour. Once combined, mix in chocolate/butter mixture and blend until combined. Stir in Caramilk pieces (or Skor for Angie).

Spread in pan and bake 20-25 minutes (depending on size of pan) or until toothpick in center comes out somewhat clean (not entirely clean - you want some gooey-ness in there!).

Most importantly: protect these with your life. When these babies come out of the oven, the attack on them is fierce!