Pecan Caramel Brownies
- 50 Caramel candy cubes
- 2 tbsp milk
- 1 1/2 cup granulated sugar
- 1 cup butter or margarine
- 4 eggs
- 2 tsp vanilla
- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup semisweet chocolate chips
- 1/3 cup Pecan halves
- 2 tbsp butter and margarine
- 2 tbsp milk
- 1 cup powdered sugar
- 1 tsp vanilla
- Preheat oven to 350.
- Spray a 9 x13 inch pan.
- Unwrap caramels, melt with milk in small heavy saucepan over medium to low heat, stirring until caramels melt completely.
- Keep warm.
- Combine granulated sugar, butter, eggs, vanilla, flour, cocoa, baking powder, and salt in a large bowl.
- Beat with mixer at medium speed until smooth.
- Spread half of the batter in prepared pan.
- Bake for 15 minutes.
- Carefully remove from oven.
- Sprinkle with chocolate chips, then drizzle melted caramel mixture over the top, cover evenly.
- Spoon remaining batter over all.
- Return to oven.
- Bake 20 minutes longer.
- Do not over bake.
- Toast pecan halves in another pan in same oven 3 to 5 minutes.
- Prepare cocoa glaze.
- Combine butter, cocoa, milk, and salt in small heavy saucepan.
- Bring to boil over medium heat, stirring constantly.
- Remove from heat, add powdered sugar and beat until smooth,.
- Stir in vanilla.
- Pour over warm brownies, arrange toasted pecans on top.
- Cool completely in pan on wire rack.
- Cut into 2 inch squares.
cubes, milk, sugar, butter, eggs, vanilla, flour, unsweetened cocoa, baking powder, salt, chocolate chips, pecan halves, butter, milk, powdered sugar, vanilla
Taken from cookpad.com/us/recipes/472628-pecan-caramel-brownies (may not work)