Caramel Fudge Brownies

• 2 sticks (1/2 pound) butter
• 2 cups semisweet chocolate chips (mini's work well)
• 4 eggs
• 2 cups sugar
• 1 cup flour
• 1 teaspoon pure vanilla extract
• 1 additional cup semisweet chocolate chips
• 1 bag of Kraft caramels, unwrapped
• 1/2 cup heavy cream
• 3/4 cup chopped pecans

1. Grease a 9x13 pan. Set oven rack in the middle of the oven and preheat oven to 350 degrees.
2. In the top of a double boiler over barely simmering water, melt butter and chocolate chips (or microwave, uncovered on Medium, stirring every 20 to 30 seconds after the first minute, until smooth). Set aside.
3. In a large mixing bowl with an electric mixer (paddle attachment) beat eggs and sugar until pale yellow, about 2 minutes. Thoroughly blend in chocolate mixture, flour and vanilla.
4. Pour Half the batter into the prepared pan and bake for 15 minutes. Add the remaining cup of chocolate chips to the remaining batter and set aside.
5. While the brownies are baking, melt the caramels with the cream over low heat. Spread caramel over baked brownie. Cover caramel with remaining batter. Sprinkle pecans on top.
6. Return to oven for 20 minutes more. The brownies will jiggle a bit when you remove them from the oven. Don't worry; they'll firm up a bit when cool. Cut brownies when cooled.

butter, chocolate chips, eggs, sugar, flour, vanilla, chocolate chips, caramels, heavy cream, pecans

Taken from www.epicurious.com/recipes/member/views/caramel-fudge-brownies-1212900 (may not work)