- 1 ½ cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup vegetable oil
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 14 ounces caramels (unwrapped)
Heat oven to 350°F. Grease the bottom of an 8-inch square baking pan with butter or a cooking spray. In a large bowl, combine eggs, sugar and vegitable. Set the mixture aside. In another bowl, combine flour, cocoa powder, vanilla extract, baking powder, salt. Then add flour mixture to sugar mixture and mix well until incorporated. Next, add cranberries and raisins. mix well.
Bake batter for 35 to 40 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean.
Meanwhile, place caramels in a small microwavable bowl, microwave uncovered on High 30 seconds to 1 minute, stirring every 20 seconds until the caramels melt.
After you remove the pan from the oven, immediately spoon caramel mixture over brownie. And return pan to oven and bake another 7 to 10 minutes. Place pan on a cooling rack, and allow brownies to cool completely before cutting. Cut into four rows by four rows. Store covered at room temperature.