- 1/2 cup butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup instant hot cocoa mix
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 20 chocolate covered caramel candies
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, blend the butter, vanilla and sugar at medium speed. Add eggs one at a time beating at medium speed after each one until well blended.
- Sift the flour, hot chocolate mix, baking powder and salt. Gradually add this mixture to the egg mixture, mixing at low speed.
- Melt the candies in the microwave or oven. Stir with a spoon until the caramel and chocolate is blended together. Pour into the batter and blend quickly.
- Pour batter into a greased 9 inch square baking dish. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until the brownies begin to separate from the pan's edges. Let cool then store brownies in an airtight container.