Fabulously Fudgy Brownies

Fabulously Fudgy Brownies (Can be used as a layered mix in a jar, I've included the layering directions after the recipe's directions)

1/4 TSP SALT
1/2 TSP BAKING POWDER
1/3 CUP UNSWEETENED COCOA POWDER
1 CUP ALL PURPOSE FLOUR
1 1/2 CUPS WHITE SUGAR
1/2 CUP SEMISWEET CHOCOLATE CHIPS
1/2 CUP VANILLA BAKING CHIPS, M&M'S,
PEANUTBUTTER, OR
BUTTERSCOTCH CHIPS (optional)
ADDED BY YOU
1 TSP VANILLA EXTRACT
1/2 CUP COOLED MELTED BUTTER
2 EGGS SLIGHTLY BEATEN

PREHEAT OVEN TO 350 DEGREES.
GREASE AND FLOUR A 8x8x2" BAKING PAN.
MIX 1/2 CUP COOLED MELTED BUTTER, 2 SLIGHTLY BEATEN EGGS AND 1 TSP VANILLA IN A LARGE BOWL. ADD THE JAR CONTENTS, STIR UNTIL JUST COMBINED. POUR THE BATTER INTO THE PREPARED PAN AND SPREAD EVENLY. BAKE IN THE PREHEATED OVEN FOR 35 MINUTES. COOL IN THE PAN. CUT INTO BARS. MAKES 16 BARS.

LAYER IN THIS ORDER: SUGAR, COCOA POWDER, PB CHIPS, FLOUR MIX, CHOCOLATE CHIPS. TAP JAR TO SETTLE INGREDIENTS AFTER EACH ADDITION (FLOUR MIXTURE-FLOUR, BAKING POWDER, AND SALT STIRRED TOGETHER) Can also be packaged in holiday/clear cellophane treat bags. If you use as a gift mix you'll need to add a tag with the "Added By You" ingredients along with the directions for preparing the brownies.

Homemade Caramel
1/2 cup butter
1 2/3 cups packed brown sugar
1 1/3 cups light corn syrup
14 oz. sweetend condensed milk
1 teaspoon vanilla extract
dash of salt

In a 3 quart heavy saucepan melt the butter. Stir in the brown sugar, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Add the sweetened condensed milk to the mixture in the pot and continue stirring. Cook until mixture reaches 225*F on a candy thermometer (approximately 8-9 minutes). Remove from heat and add the vanilla extract, stirring well to blend completely. Pour into a buttered, foil lined 8x8 baking pan. Cool completely in the pan. When cool remove the foil from the pan and cut into pieces using a pizza cutter for easier cutting. Wrap individual pieces of candy in waxed paper squares. To help caramels remain soft store them in a tightly covered container.

***Allow to cool until luke warm but still pourable for making turtles or topping brownies.***

If you like a firmer caramel candy cook until 245*F on a candy thermometer instead of 225*F. Cook only to this degree for plain caramel squares NOT the turtles, brownies or pretzels. Cooking until 225*F yields a soft and gooey caramel.

To make Chocolate Caramel Brownies, mix up a double batch of the fabulously fudgy brownie mix, omit the nuts and chocolate/peanut butter chip or candy pieces. Bake the brownies in a greased, foil lined 15x10x1" or half sheet baking pan. You could also use parchment paper in place of the foil. When the brownies are completely baked remove them from oven and drizzle the top with a batch of the homemade caramel that's been cooled slightly. Scatter 2 cups of chopped walnuts or pecans and 2 cups of semi-sweet chocolate chips around evenly on top of the brownies. Cool completely in the pan. Remove from pan with foil/parchment paper and cut into bars or diamonds. Yields 48 brownies. Store covered at room temperature. Be forewarned they are sticky: use a pizza cutter lightly greased with butter or nonstick cooking spray to cut the brownies.