Chocolate-Caramel-Toffee Brownies

Chocolate-Caramel-Toffee Brownies

1 can sweetened condensed milk

6 ounces semisweet chocolate, chopped

6 ounces bittersweet chocolate, chopped

1 cup plus 2 tablespoons unsalted butter, softened and divided

1 1/2 cups packed brown sugar

3/4 cup sugar
3 large eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon salt
1 (8 ounce bag) toffee bits
1/2 cup caramel ice cream topping

Preheat oven to 350 degrees. Line a 13x9-inch baking pan with aluminum foil. Spray with nonstick cooking spray.
In a medium saucepan, combine condensed milk, chopped chocolate, and 2 tablespoons butter. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth. Set aside.
In a large bowl, beat sugars and remaining 1 cup butter at medium-high speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, combine flour and salt. Gradually add to sugar mixture, beating until combined. Stir in chocolate mixture and toffee bits.
Spoon batter into prepared pan. Spoon caramel by tablespoonfuls over batter; gently swirl with a knife. Bake for 35 to 45 minutes or until center is set. Let cool completels before cutting.