Double Chocolate-Caramel-Fudge Brownies

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READY IN: 3hrs 30mins
SERVES: 15
YIELD: 15 bars
UNITS: US

INGREDIENTS

Nutrition
  • FILLING
  • 1
    (14 ounce) bag caramels, unwrapped
  • 12
  • BROWNIES
  • 1
    cup butter
  • 2
    cups sugar
  • 2
    teaspoons vanilla
  • 4
    eggs, slightly beaten
  • 34
    cup unsweetened baking cocoa
  • 14
    teaspoon salt
  • 1
    (12 ounce) bag semisweet chocolate chunks, divided (2 cups)
  • 1 12
    cups chopped pecans, toasted
  • 1
    teaspoon vegetable oil
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DIRECTIONS

  • heat oven to 350. Grease 13x9-inch pan with shortening. In small saucepan, cook caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
  • In medium suacepan, melt butter over low heat. Remove from heat. Add sugar, vanilla and eggs; blend well. Stir in flour, cocoa and salt; mix well. Stir in 1 1/2 cups chocolate chunks and 1 cup toasted pecans. Spoon and spread batter in pan.
  • Gently and evenly drizzle caramel filling over batter to prevent large pockets of caramel and to prevent caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.).
  • Bake 35-40 minutes or until set.
  • Cool and cut.
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