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Prep Time: 20 Minutes Cook Time: 33 Minutes |
Ready In: 53 Minutes Servings: 8 |
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If you're looking for an extreme hit of chocolate and caramel-look no further-this dessert is for you! Ingredients:
1 (19 1/2 ounce) package brownies, mix with pecans |
3 tablespoons water |
1/2 cup butter, melted |
2 eggs |
12 caramels, unwrapped, halved |
15 caramels, unwrapped |
1/3 cup real semi-sweet chocolate chips |
1/4 cup half-and-half cream |
1 quart butter pecan ice cream, softened |
1/2 cup chopped pecans, if desired |
Directions:
1. Heat oven to 350°F Grease bottom only of 9-inch pie pan. Set aside.
2. Combine all brownie ingredients except caramels in large bowl; stir until well mixed.
3. Spread batter into prepared pan. Place halved caramels evenly over batter; press down lightly. Bake for 33 to 38 minutes or until top is set and toothpick inserted 2 inches from side comes out clean. Score into wedges while warm. Cool completely; cut into wedges.
4. Meanwhile, combine all sauce ingredients in 1-quart saucepan. Cook over medium heat, stirring constantly, until smooth. Cool 5 minutes.
5. To serve, place brownie wedges on individual serving plates. Top with ice cream; drizzle with sauce. Sprinkle with pecans, if desired.
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