Double Chocolate Caramel Fudge Brownies
This Week's Make Me, Bake Me: Double Chocolate Caramel Fudge Brownies! Whether you're a certified brownie-lover, or you purely love a great dessert, this recipe is going to grab your dessert-loving soul! I mean, come on…anything with double in the title has to be worthy.
These brownies are the perfect combination of fudgy, chewy, gooey texture…and the crunch from the nuts…oh me, oh my!
Disclaimer: Crows' Feet, Cupcakes, and Cellulite cannot be held responsible if you consume the entire pan in one sitting….
Filling
1 package (14 oz) caramels, unwrapped
1/2 cup evaporated milk
Brownies
1 cup butter
2 cups sugar
2 teaspoons vanilla
4 eggs, slightly beaten
1 & 1/4 cups all-purpose flour
3/4 cup unsweetened baking cocoa
1/4 teaspoon salt
1 package (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
1 & 1/2 cups chopped pecans
1 teaspoon oil
Heat oven to 350°F. Grease 13×9-inch pan. In small saucepan, cook caramels and milk over low heat until caramels are melted and smooth, stirring frequently.
In medium saucepan, melt butter over low heat. Remove from heat. Stir in sugar, vanilla and eggs. Stir in flour, cocoa and salt until well blended. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spoon and spread batter in pan.
Gently and evenly drizzle caramel filling over batter to prevent large pockets of caramel and to prevent caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.)
Bake 35 to 40 minutes or until set.
In small saucepan, melt remaining 1/2 cup chocolate chunks with oil over low heat, stirring until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate 1 hour 30 minutes or until chocolate is set. Cut into squares. If refrigerated longer, let stand at room temperature for 20 minutes before serving.
Makes 24 brownies
