Caramel Delight Brownies

I've been such a bad blogger these days. I don't know what it is, some kind of funk of sorts, I guess. The weather here certainly isn't helping. It's officially summer today, and what do I see when I look out the window? Grey. Rain. Wind. I wonder if we've even hit 75 yet this year. This is definitely making me miss CA. But, hey, at least this time the recipe's being posted within 36 hours of it being made. That's something of an accomplishment, yes?

Earlier in the year, probably March or so, Leslie at work brought in a cookbook that the local vocational school made, creating recipes that used Girl Scout cookies. I came across a brownie recipe that used nuts, marshmallows, and the Caramel Delights. Of course I copied that one down (the cheesecake one, too!) :)

Fastforward to yesterday morning, where I again noticed the unopened box of cookies languishing in the cabinet. Which put me in mind of a brownie recipe I discovered over at Cookie Baker Lynn - simply called Seduction Brownies. Hmm... what girl isn't going to be interested in that, right? Go look at the pictures; they're gorgeous. A fabulous sounding brownie plus my favorite of the GS cookies? Oh, yes, a match made in sugar heaven. :)

I had one when it was still a bit warm from the oven. Ohhh.... mouthgasm. That's the best word I could come up with. At least once I had the power of speech again. The cookie isn't overwhelmingly strong, but every now and then, you'll get a bite with a bit of coconut or caramel. Mmmm... *blissful smile*



Ingredients:
½ cup butter
4 oz. unsweetened chocolate, chopped
1 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup flour
1 cup chopped Caramel Delights

Directions:
Preheat oven to 325F. Grease an 8-inch baking dish.

Melt butter and chocolate together in a medium saucepan over low heat. Remove from heat and beat into sugar. Add eggs and vanilla. Gradually add flour. Fold in cookie pieces. Spread into prepared pan.

Bake at 325F for 25-30 minutes, or until toothpick inserted near center comes out clean. Let cool completely on wire rack before cutting into bars. Makes between 16 and 24.