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Prep Time: 9 Minutes Cook Time: 29 Minutes |
Ready In: 38 Minutes Servings: 16 |
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Indulge your sweet tooth by biting into ooey-gooey caramel pockets in this fudgy treat. Toast the pecans on a baking sheet in an oven preheated to 350° for 6 minutes. Ingredients:
1 cup sugar |
1/2 cup unsweetened cocoa |
3 tablespoons butter, melted |
2 large egg whites |
1 large egg |
2/3 cup all-purpose flour |
1/2 teaspoon baking powder |
1/8 teaspoon salt |
3/4 cup miniature chocolate-covered chewy caramels (such as mini rolos) |
1/3 cup chopped pecans, toasted |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a large bowl. Add egg whites and egg, stirring until blended.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; add to sugar mixture, stirring just until blended. Stir in caramels and pecans. Spread brownie batter into a foil-lined 8-inch square pan coated with cooking spray.
4. Bake at 350° for 23 to 24 minutes (wooden pick will not test clean). Cool completely in pan on a wire rack.
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