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)

Heat oven to 350°F.

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.

Submitted by: Cleanfreshcuisine