Yield: 24 Servings
|4||Squares unsweetened baking chocolate|
|¾ cup||Butter; (1 1/2 sticks)|
|14 ounces||Caramels; unwrapped|
|⅓ cup||Heavy cream|
|2 cups||Pecans; or walnut halves, divided|
|12 ounces||Semi-sweet chocolate chips; optional|
Heat oven to 350F. Grease foil-lined 13x9" baking pan. Microwave chocolate squares and butter in microwavable bowl on High 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour. Spread ½ batter in prepared pan. Bake 25 minutes or until batter is firm to the touch.
Meanwhile microwave caramels and cream in microwavable bowl on High 3 minutes or until caramels begin to melt. Whisk until smooth. Stir in 1 cup of nuts. Gently spread caramel mixture over brownie batter in pan. Sprinkle with chocolate chips if desired. Pour remaining unbaked brownie batter evenly over caramel mixture; sprinkle with remaining nuts. Some caramel mixture may peak through. Bake an additional 30 minutes. Cool in pan. Run knife around edge of pan to loosen brownies from sides. Lift from pan using foil as handles. Cut into 24 fudgy brownies.
Recipe by: Baker's Chocolate
Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari <Baldassari@...> on Dec 7, 1997