Tuesday, July 20, 2010
1 box (13 X 9) size brownie mix
Prepare as directed. Do not use cake like directions.
1 bag (14 0z.) caramels, unwrapped
1/4 c. whipping cream
1 bag (11.5 oz) semisweet chocolate chunks (2 cups)
1 c. coarsely chopped pecans
Heat oven to 350. Spray bottom and sides of 13 X 9 inch pan with baking spray or grease and flour. Mix brownie mix as directed. Spread 1/2 of the batter (about 1 1/2 c.) in pan. Bake 15 minutes.
In large microwavable bowl, microwave caramels and whipping cream uncovered on high 2-3 minutes, stirring occasionally, until smooth.
Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 c. of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 c. chocolate chunks and 1/2 c. pecans.
Bake 33-36 minutes or until center is almost set. Cool 1 hour at room temp. Cover; refrigerate 1 hour before serving. Cut into 6 rows by 6 rows. Store covered at room temp.