Caramel-Pecan Chocolate Dessert

Chocolate chips in the batter and a nutty caramel topping turn basic brownies into a dazzling dessert.

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  • prep time 20 min
  • total time 5 hr 15 min
  • ingredients 11
  • servings 12
 

Ingredients

1
package (1 lb 3.8 oz) fudge brownie mix
1/4
cup water
1/2
cup vegetable oil
2
eggs
1
cup milk chocolate chips
1/2
cup whipping (heavy) cream
20
caramels (from 14-oz bag), unwrapped
1
egg, beaten
1
cup broken pecans
3/4
cup whipping (heavy) cream
2
tablespoons powdered sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°). Grease bottom and side of 10-inch springform pan with shortening. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended. Stir in chocolate chips. Spread in pan.
  • 2 Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour.
  • 3 Meanwhile, in 1-quart saucepan, heat 1/2 cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.
  • 4 Run metal spatula around side of pan to loosen dessert; remove side of pan. Transfer dessert on pan base to serving plate. In chilled small bowl, beat 3/4 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert. Cut into wedges to serve. Store covered in refrigerator.
  • 1 Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°). Grease bottom and side of 10-inch springform pan with shortening. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended. Stir in chocolate chips. Spread in pan.
  • 2 Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour.
  • 3 Meanwhile, in 1-quart saucepan, heat 1/2 cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.
  • 4 Run metal spatula around side of pan to loosen dessert; remove side of pan. Transfer dessert on pan base to serving plate. In chilled small bowl, beat 3/4 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert. Cut into wedges to serve. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

Mark the top of the dessert with a knife before adding the whipped cream garnish. That way, you’ll know the whipped cream will be centered on each serving.

Whipped cream from a spray can works great for this recipe--and saves the time of whipping the cream.

Make the dessert up to 24 hours ahead and refrigerate. Up to 2 hours before serving, beat the cream with the powdered sugar as directed.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
600
(
Calories from Fat
340),
% Daily Value
Total Fat
38g
38%
(Saturated Fat
14g,
14%
Trans Fat
0g
0%
),
Cholesterol
110mg
110%;
Sodium
85mg
85%;
Total Carbohydrate
57g
57%
(Dietary Fiber
3g
3%
  Sugars
41g
41%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
10%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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