Best Ever Brownies

Saturday my family was all gone camping and I was in the mood to create my own brownie recipe. They turned out fabulous! Please, if you repost my recipes, link back to me. :)

Brownie Batter:
1 c. butter, softened
1 c. sugar
1 c. brown sugar
5 eggs
1 T. french vanilla hot cocoa powder
2 T. Hot cocoa powder (regular milk chocolate)
2 t. vanilla
1 1/4 c. flour
1/4 c. cocoa powder
1 t. salt
1 t. baking powder
2 hershey's bars, melted
1 snickers, chopped
1 milky way, chopped
1 twix, chopped
4 hershey's bliss bars milk chocolate meltaway center, chopped (or 20 individual wrapped)

Whip butter until fluffy. Add both sugars and beat until fluffy. Add eggs 1 at a time beating between each addition. Add both hot cocoa powders and mix well. Add vanilla and beat. In a separate bowl mix flour, salt, baking powder and cocoa. Add flour mixture to batter and beat well. Add melted Hershey bars and beat until all combined. Stir in chopped candy bars. Pour into a 9x13 greased baking dish if you want thick brownies, or a jelly roll pan if you want thinner brownies.

Caramel Sauce:
1 c. cream
1/2 t. sea salt
1 c. brown sugar

Pour the cream or milk into a small saucepan and place on a low to medium heat. Add the salt to the saucepan and stir to dissolve. Bring to a steady simmer, and then add the brown sugar. Stir to dissolve. Bring the mixture to a steady, low boil, and stir frequently. It takes about 10 minutes to get to the desired consistency. Pour over brownie batter and swirl through the entire pan. (You could leave this all on top if you wanted, but you should wait to add it until the brownies are mostly baked.) Bake brownies at 350* for 45 minutes if using 9x13 and about half that time if using jelly roll pan.

Frosting:
1/2 c. butter
1 t. vanilla
1/3 c. cocoa
2 c. powdered sugar
3/4 c. cream

Cream butter and vanilla. Add cocoa. Mix well. Add powdered sugar 1 cup at a time. Mix well and add 3/4 c. cream. Beat until light and fluffy. Frost when brownies are COMPLETELY cool. Keep refrigerated.