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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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Recipe is from Family Circle or Woman's Day magazine, 2005. Excellent brownie recipe! Great for school parties, etc. Ingredients:
1 cup butter or 1 cup margarine |
4 ounces semisweet chocolate, chopped |
3/4 cup all-purpose flour |
1/4 cup unsweetened cocoa powder |
1/2 teaspoon salt |
2 eggs |
1 1/2 cups sugar |
2 teaspoons vanilla extract |
1 1/4 cups mini chocolate chips |
1 (6 ounce) package individually wrapped caramels, unwrapped |
1 tablespoon heavy cream |
1 cup pecan halves |
1 teaspoon canola oil |
Directions:
1. Preheat oven to 350 degrees. Line 9” square baking pan with enough foil to overhang sides by 2”; coat with cooking spray.
2. In microwave-safe bowl, microwave butter and chocolate on HIGH, stirring occasionally, until melted.
3. Combine flour, cocoa and salt. At medium speed beat eggs, sugar and vanilla until blended. Beat in butter mixture. Beat in flour mixture until just combined. Stir in 3/4 cup chips.
4. Spread batter in pan. Bake 40 minutes or until toothpick inserted into center comes out clean. Cool completely on rack.
5. Use foil to lift brownies from pan. Remove foil. In microwave-safe bowl, microwave caramels and cream on HIGH, stirring occasionally, until smooth, about 30 seconds. Spread over brownies.
6. Arrange pecans in rows over caramel mixture.
7. In small ziplock bag combine oil with remaining chips and seal. Microwave on HIGH in 10-second intervals until melted, about 1 minute; knead bag until blended. Snip corner of bag; drizzle over brownies.
8. Let stand until set, at least 1 hour.
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