Caramel Pecan Brownie Cake

• 75 pieces Caramel Candy
• 3/4 cups Evaporated Milk
• 1 box Mix Fudge Brownies (1lb 3oz)
• 2/3 cups Canola Oil Plus 1 Teaspoon, Divided
• 3 whole Eggs
• 1/4 cups Water
• 1-1/2 cup Semi-sweet Chocolate Chips, Divided
• 1 cup Finely Chopped Pecans, Divided

1. Begin by preheating the oven to 350 degrees. Wrap the outside of a 9-inch springform pan with heavy duty foil and spray the inside of the pan with cooking spray.
2. In a small saucepan, melt together the caramels and evaporated milk over low heat, stirring frequently. Remove from heat and set aside.
3. In a mixing bowl, mix together the brownie mix, 2/3 cup oil, eggs, and water until well blended. Stir in 1 cup of chocolate chips and 1/2 cup of pecans. Pour mixture into the springform pan. Drizzle the batter with 3/4 cup of caramel sauce. Run a knife through the batter to swirl the caramel throughout. Cover and refrigerate remaining caramel sauce to serve with the cake.
4. Bake the cake for 1 hour to 1 hour and 10 minutes. The top should spring back when lightly touched in the center.
5. In a small saucepan, melt together the remaining 1/2 cup of chocolate chips and teaspoon of oil over low heat, stirring constantly. Pour over the pan of warm brownies and spread to cover. Sprinkle with remeaning 1/2 cup of pecans. Allow to cool for 30 minutes and then run a knife around the edges of the cake to loosen in from the pan. Place the cake (still in the pan) in the refrigerator for about 2 hours or until the chocolate is set.
6. Remove sides of pan and serve cake with warmed caramel sauce drizzled on top.

milk, brownies, canola oil, eggs, ubc, chocolate chips, pecans

Taken from tastykitchen.com/recipes/desserts/caramel-pecan-brownie-cake/ (may not work)