Caramel Pecan Brownies

Delicious chocolate brownies with a caramel pecan topping.

Yield

36 brownies

Brownie Ingredients

1/2 cup granulated (white) sugar
2 tablespoons butter or margarine
2 tablespoons water
2 cups (12 ounce package) semi-sweet chocolate chips, divided use
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon salt

Caramel Topping Ingredients

25 caramel candies, unwrapped
2 tablespoons butter or margarine
1 tablespoon milk
1 cup pecan pieces

Directions

Preheat oven to 350°F (177°C). Grease a 9-inch square baking pan using Pan Release or cooking spray.

In a medium saucepan, combine sugar, butter and water. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Immediately add 1 cup chocolate chips, stirring until melted. Beat in eggs and vanilla until well blended. Stir together flour, baking soda and salt. Stir flour mixture into chocolate mixture until blended. Spread batter into prepared pan.

Bake 15 to 20 minutes or until or until a toothpick inserted halfway between the edge and center comes out clean. Do not overbake. Center should be set (slightly sticky) but not dry.

While brownies are baking, prepare caramel topping. In a medium microwave-safe bowl, combine 2 tablespoons butter, caramels and milk. Microwave at HIGH (100%) power for 1 minute. Stir mixture. Microwave an additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred. Use immediately.

Remove brownies from oven. Immediately and carefully spread with caramel topping. Sprinkle remaining 1 cup chocolate chips and pecans over topping. Lightly press into topping. Cool completely in pan on wire rack, being careful not to disturb chips while soft. Cut into squares.

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