1 cup (2 sticks) butter
2 cups white sugar
1 tbsp. pure vanilla extract
2 large eggs
1/2 cup cocoa powder (Hershey's)
2 cups all-purpose flour

OPTIONAL:

1 (6 oz.) bag chocolate chips (Hershey's)
1/4 (16 oz.) tub caramel dip (Lighthouse or Marzetti)

Preheat oven to 350°F.

In a large mixing bowl add butter and sugar. Cream the butter (recommended to use a mixer). Be sure not to cream it too long or it may cause them to harden when baked. Add the vanilla, eggs, cocoa and flour to the mix. Remember again not to mix too long - just until the lumps are broken and all is mixed.

Pour into baking pan and bake at 350°F for 25 to 30 minutes.

IF USING THE CHOCOLATE CHIPS AND CARAMEL:

Spread a small layer of the brownie mix in baking pan - just enough to line the bottom of it.

Place the caramel in a saucepan and turn your stove top on medium. Melt the caramel until you can easily let it run of a spoon. Be careful not to burn it. Be sure to stir the caramel vigorously while melting the caramel.

Drizzle the caramel over the mix. Add a layer of chocolate chips. Spread the rest of the brownie mix over the caramel and chocolate chips.

Bake at 350°F for 25 to 30 minutes.

Submitted by: Jared