Caramel-Pecan Brownie Cake

  1. Preheat oven to 350 degrees.
  2. Wrap outside of a 9 inch springform pan with heavy duty aluminum foil.
  3. Spray inside of pan with cooking spray.
  4. Heat caramels and milk in a 2 quart saucepan over low heat for about 15 minutes, stirring frequently, until the caramels are melted and smooth, and then remove from heat.
  5. Stir brownie mix, water, 1/2 cup vegetable oil and the eggs in a large bowl until well blended.
  6. Stir in 1 cup of the chocolate chips and 1/2 cup of the pecans.
  7. Pour into pan.
  8. Evenly drizzle 3/4 cup of the caramel sauce over batter and gently swirl the caramel sauce through batter with a knife.
  9. Bake for 1 hour to 1 hour and 10 minutes or until top springs back when touched lightly in center.
  10. Melt remaining 1/2 cup chocolate chips and 1 teaspoon vegetable oil in a 1 quart saucepan over low heat, stirring constantly, until smooth.
  11. Drizzle over warm cake.
  12. Sprinkle with remaining 1/2 cup pecans.
  13. Refridgerate about 2 hours 15 minutes or until chocolate is set.
  14. Remove side of pan.
  15. Microwave caramel sauce until warm.
  16. Cut cake into wedges.
  17. Drizzle each serving with about 1 tablespoon of caramel sauce.

caramels, milk, brownie mix, water, vegetable oil, eggs, semisweet chocolate chips, pecans, vegetable oil

Taken from www.food.com/recipe/caramel-pecan-brownie-cake-212773 (may not work)

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