Raspberry Caramel Brownies

Ingredients

1-1/2 Cups All Purpose Flour

3/4 Cup Sugar

3/4 Cup Butter

1/2 Cup Hershey’s Natural Unsweetened Cocoa

1 Tsp. Baking Powder

2 Eggs

1 Cup Kraft Caramel Bits

12 Oz. Frozen Raspberries, thawed and undrained

1 Tbsp. Cornstarch

1/4 Cup Powdered Sugar (sprinkled on top)

Preparation

Heat oven to 350 degrees.

Beat together sugar and butter. Mix in eggs. Add flour, chocolate and baking powder. Beat well.

Spread batter in a greased 9″ x 13″ baking pan. Place Kraft caramel bits in a microwave container. Microwave on high for one 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.

Meanwhile, while brownies are baking, place thawed, undrained berries into a small saucepan. Add one tablespoon of 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. This recipes makes 24 brownies