I have tried over the years to make a brownie with a layer of caramel in the middle using store bought candies melted with milk as the center. Recently CI did a turtle brownie and convinced me to make the caramel layer from stratch. It was fabulous once I worked out the kinks of monitoring the color changes from light amber, to honey color to amber! The instructions called for placing the caramel on top of the baked brownies which I did the first time. They were fabulous.
Still hoping for the elusive caramel middle I tried again this morning and failed miserably! I baked a layer of brownie until it was firm, poured over the homemade caramel and topped with the rest of the brownie batter. The result was a tasty dense brownie into which the caramel was completely absorbed. So much for distinct layers.
Have any of you done this successfully or does that caramel layer have to go on top? I can live with that but I'm just curious. Thanks so much.