DOUBLE CHOCOLATE CARMEL BROWNIES
Filling
1 package 14oz. caramels, unwrap caramels
1/2 cup evaporated milk
Brownies
2 cups sugar 1 cup butter
2 teaspoons pure vanilla
4 eggs, slightly beaten
1 1/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup unsweetened baking cocoa
1 package semisweet chocolates (2 cups.)
1 1/2 cups chopped pecans
1 teaspoon oil
Heat oven to 350* and grease a 13x9 baking dish. In a
small sauce pan, cook caramels and milk over low heat
until caramels are melted and smooth, stirring often.
In a medium saucepan, melt butter over low heat, remove
and stir in sugar, vanilla and eggs. Stir in flour,
cocoa and salt until well blended, then add 1 ½ cups of
the chocolate chunks and 1 cup of pecans, spoon and
spread batter in baking dish.
Gently and evenly drizzle caramel filling over the
batter to prevent large pockets of caramel from reaching
the bottom of the brownies. (Caramel can cover the
entire surface of the batter. Bake for 35 to 40 minutes
or until done.
In a small sauce pan melt remaining ½ cup chocolate
chunks with oil over low heat, stirring till smooth.
Drizzle over warm brownies and sprinkle with remaining
pecans and press in lightly. Cool and refrigerate for 1
and ½ hours or until set. Cut into squares. ENJOY |
