Line an 8X8 inch square pan with parchment paper and let the parchment paper overhang on any two opposite sides of the baking pan.
In a large microwave-safe bowl, add the butter, oil and dark (or semi-sweet) chocolate pieces. Microwave the bowl for 1 minute and using a whisk, mix the butter-oil-chocolate mixture until it melts completely. It may need another 10-30 seconds in the microwave but whisk it well before microwaving it longer than the 1 minute.
To the melted chocolate, add the sugar, eggs, salt, spice, cocoa powder, oat flour and whisk them well. Add the chocolate chips (optional).
Pour the brownie batter into the prepared baking pan and dollop the caramel pieces (if store bought) all over the surface of the brownies, then gently push them down all the way through. Swirl the brownie batter with your fingers to cover up the caramels.
If using homemade caramel sauce, make sure the sauce has cooled. Take a teaspoon at a time of the caramel sauce and dollop it into the batter (scattered leaving half an inch apart) and push the caramel down from the spoon into the batter. Swirl the batter over the caramel as best you can (it doesn't have to be perfect).
Bake for 18-22 minutes. The brownies will puff slightly.
Cool the brownies in the pan for 10 minutes before lifting the brownies using the overhanging parchment paper. Slice and serve.
For the caramel part in these Spiced Brownies, I use ready store-bought caramels or use this homemade caramel sauce recipe and cut the cream in half. Let the sauce cool completely before using it.
Store-bought caramels will give you a slight bite when the brownies cool completely, while the homemade caramel sauce won't. In this recipe for Caramel Stuffed Spiced Brownies, I am using ready store-bought caramels because I had a ton left over from the holidays.
Caramel Stuffed Spiced Brownies
Amount Per Serving
Calories 268Calories from Fat 144
% Daily Value*
Saturated Fat 8g50%
Vitamin A 180IU4%
* Percent Daily Values are based on a 2000 calorie diet.