INGREDIENTS
Filling
1
package (14 oz) caramels, unwrapped
Brownies
1 1/4
cups all-purpose flour
3/4
cup unsweetened baking cocoa
1
package (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
1 1/2
cups chopped pecans
DIRECTIONS
1
Heat oven to 350°F. Grease 13x9-inch pan. In small saucepan, cook caramels and milk over low heat until caramels are melted and smooth, stirring frequently.
2
In medium saucepan, melt butter over low heat. Remove from heat. Stir in sugar, vanilla and eggs. Stir in flour, cocoa and salt until well blended. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spoon and spread batter in pan.
3
Gently and evenly drizzle caramel filling over batter to prevent large pockets of caramel and to prevent caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.)
4
Bake 35 to 40 minutes or until set.
5
In small saucepan, melt remaining 1/2 cup chocolate chunks with oil over low heat, stirring until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate 1 hour 30 minutes or until chocolate is set. Cut into squares. If refrigerated longer, let stand at room temperature for 20 minutes before serving.
High Altitude (3500-6500 ft)
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