Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Brownies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Unsweetend baking chocolate
3/4 c Butter
2 c Sugar
4 Eggs
1 c Flour
14 oz Caramels (14 oz) -- unwrapped
1/3 c Heavy cream
2 c Pecan halves
1 Pkg semisweet chocolate chips
- (optional)
Heat oven to 350°F. Grease foil-lined 13x9" baking pan.
Microwave chocolate squares and butter on high 2 minutes or until
butter is melted. Stir until chocolate is completely melted. Stir
sugar into chocolate until well blended. Mix in eggs. Stir in flour.
Spread half of batter in prepared pan.
Bake 25 minutes, or until batter is firm to the touch.
Meanwhile, microwave caramels and cream on high 3 minutes or until
caramels begin to melt. Whisk until smooth. Stir in 1 cup nuts.
Gently spread caramel mixture over brownie batter in pan. Sprinkle
with chocolate chips, if desired. Pour remaining unbaked brownie
batter evenly over caramel mixture; sprinkle with remaining nuts.
Some caramel mixture may peek through.
Bake additional 30 minutes. Cool in pan. Run knife around edge of pan
to loosen brownies from sides. Lift from pan using foil as handle.
Cut into 24 pieces.
