Milk Chocolate Stocking Brownies These yummy brownies are inspired by a certain lamp in "A Christmas Story." Be sure to have these easy Christmas cookies on hand when you watch it this holiday season! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 7, 2016 Print Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 25 mins Total Time: 25 mins Servings: 20 Yield: 20 brownies Jump to Nutrition Facts Ingredients Nonstick cooking spray ⅔ cup all-purpose flour ½ teaspoon baking powder ½ teaspoon salt ½ cup butter 1 cup milk chocolate pieces 3 ounce unsweetened chocolate, chopped 1 cup sugar 1 ½ teaspoon vanilla 3 eggs 1 recipe Caramel Frosting ¼ cup milk chocolate pieces, melted Caramel Frosting ⅓ cup butter, softened 3 cup powdered sugar ¼ cup purchased caramel ice cream topping ⅛ teaspoon salt 2 tablespoon milk Directions Preheat oven to 325°F. Line a 9-inch square baking pan with foil, extending the foil over edges of pan. Coat foil with cooking spray. In a small bowl stir together flour, baking powder, and salt. In a medium saucepan heat and stir butter, 1/2 cup of the milk chocolate pieces, and the unsweetened chocolate over low heat until melted and smooth. Cool slightly. Stir in sugar and vanilla until combined. Add eggs, one at a time, beating with a wooden spoon after each addition. Stir in flour mixture just until combined. Stir in remaining 1/2 cup milk chocolate pieces. Pour batter into the prepared baking pan, spreading evenly. Bake 25 minutes. Cool in pan on a wire rack. Spread brownies with Caramel Frosting. Fill a small heavy resealable plastic bag with the melted chocolate. Snip off a small corner. Pipe chocolate in diagonal lines across the brownies. Give pan a one-quarter turn. Pipe remaining chocolate in diagonal lines across brownies forming a crosshatch pattern. Chill until set. Using the edges of the foil, lift uncut brownies out of pan. Transfer to a cutting board. Cut into bars. Caramel Frosting In a large mixing bowl beat softened butter with a mixer on medium until smooth. Gradually add 1 cup powdered sugar, beating well. Slowly beat in caramel ice cream topping and salt. Gradually beat in remaining 2 cups powdered sugar. Beat in enough milk to make of spreading consistency. To Store: Place brownies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or refrigerate for up to 1 week or freeze for up to 3 months. Print Nutrition Facts (per serving) 314 Calories 15g Fat 45g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 314 % Daily Value * Total Fat 15g 19% Saturated Fat 10g 50% Cholesterol 53mg 18% Sodium 180mg 8% Total Carbohydrate 45g 16% Total Sugars 38g Protein 3g Vitamin C 0mg 0% Calcium 42mg 3% Iron 1.1mg 6% Potassium 56mg 1% Folate, total 12.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.