Caramilk Brownies

How do they get the caramel inside?  I guess it doesn't matter when it tastes that good, especially when loaded on top of brownies to make fun little one bite treats!  These brownies were so good especially from the great addition of the Caramilk plopped on top of each bite size square.  These brownies had a good fudgey, but also cakey, texture that mellowed well with the oozey caramel on top when bitten into. I mimicked two of the brownies recipes from my 'The Best of Fine Cooking: Cookies' magazine cookbook and ended up with great chocolate fudgey results. Here's the recipe so that you can try making these wonderful little treats too.

Caramilk Brownies

3/4 Cups butter
1 Cup all-purpose flour
1/4 tsp baking powder
1/8 tsp salt
1/2 Cup cocoa powder
1 1/2 Cups firmly packed brown sugar
2 Large eggs
1 tsp vanilla extract
4 regular sized Caramilk chocolate bars (broken into the square pieces)

1) Preheat oven to 350F and line an 8in square pan with parchment paper and grease
2) In a small bowl sift togther flour, baking soda, and salt
3) In a large saucepan on medium heat, melt butter
4) Once melted remove from heat and whisk in cocoa powder until smooth
5) Whisk in the brown sugar until blended
6) Then add the eggs one at a time, whisking after each addition then add the vanilla
7) Add flour mixture to butter mixture and stir with a rubber spatula until just blended
8) Pour batter into prepared pan and spread evenly, then place the caramilk squares upside down into the batter in any pattern desired (I just layed them out in a 6*6 pattern to fill up the whole pan)
9) Bake for 33-36min until brownies slightly come away from the edge and when a toothpick inserted in the center has small crumbs on it
10) Let brownies cool completely in the pan on a cooling rack, then cut into squares and enjoy!