Caramel-pecan Brownie Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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It's pure brownie bliss with caramels, pecans and chocolate chips! Ingredients:
21 oz caramels (about 75 caramels from two 14-oz bags) |
3/4 cup evaporated milk |
1 box (1 lb 2.3 oz) fudge brownie mix |
2/3 cup vegetable oil |
1/4 cup water |
3 eggs |
1 1/2 cups semisweet chocolate chips |
1 cup finely chopped pecans |
1 teaspoon vegetable oil |
Directions:
1. Heat oven to 350°F. Wrap outside of 9-inch springform pan with heavy-duty foil; spray inside of pan with cooking spray. In 2-quart saucepan, heat caramels and milk over low heat about 15 minutes, stirring frequently, until caramels are melted and smooth. Remove from heat.
2. In large bowl, stir brownie mix, 2/3 cup oil, the water and eggs until well blended. Stir in 1 cup of the chocolate chips and 1/2 cup of the pecans. Pour into pan. Gently and evenly drizzle 3/4 cup of the caramel sauce over batter; gently swirl caramel sauce through batter with knife. (Cover and refrigerate remaining caramel sauce to serve with cake.)
3. Bake 1 hour to 1 hour 10 minutes or until top springs back when touched lightly in center.
4. In 1-quart saucepan, melt remaining 1/2 cup chocolate chips and 1 teaspoon oil over low heat, stirring constantly, until smooth. Drizzle over warm cake. Sprinkle with remaining 1/2 cup pecans. Cool 30 minutes. Run knife around side of pan to loosen cake. Refrigerate about 2 hours 15 minutes or until chocolate is set.
5. Remove side of pan. Microwave remaining caramel sauce on High 1 to 2 minutes or until warm. Cut cake into wedges; place on dessert plates. Drizzle each serving with about 1 tablespoon caramel sauce.
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