Well, back to the college grind for Bex. Senior year at SLU is quite the transition from 8 months in DC but hey, it is what it is! Back with some great friends that I haven’t seen for over a year, intriguing classes, and a fun-filled house will make for some great memories. What better way to ring in senior year than with some brownies full of endless amounts of sugar….!!!!!
- 1/3 cup granulated sugar
- 1 1/2 cups light brown sugar
- 1 stick unsalted butter
- 2/3 cup Sweet Spreads Maple Pancake Coconutter
- 2 eggs
- 1 tbsp. Bourbon Vanilla Extract
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 1 1/2 cups Hershey’s Special Dark Chocolate Chips
- 1 cups Kraft Caramels, cut in half
Preheat the oven to 350 degrees F. Grease a 9 X 13 inch baking pan.
In a medium bowl, cream together butter and coconut butter. Next add in sugars, eggs and vanilla until smooth. In a separate bowl, combine flour, baking powder and salt then stir into other mixture until blended.
Mix in chocolate chips and caramels. Spread batter into pan.
Bake for 25-30 minutes depending on your desired level of gooeyness.
Optional: Melt a few more caramels and chocolate chips to drizzle over the top of the brownies once cooled.