Caramel-Pecan Brownie Cake |
|
 |
Prep Time: 40 Minutes Cook Time: 4 Minutes |
Ready In: 44 Minutes Servings: 16 |
|
From Betty Crocker's Holiday Wishes mini cookbook Ingredients:
21 ounces caramels (about 75 caramels) |
3/4 cup evaporated milk |
20 ounces fudge brownie mix |
1/4 cup water |
1/2 cup vegetable oil |
3 eggs |
1 1/2 cups semi-sweet chocolate chips |
1 cup finely chopped pecans |
1 teaspoon vegetable oil |
Directions:
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.
|
|