Yield: 36 servings
Measure | Ingredient |
---|---|
8 ounces | Walnut pieces |
4 ounces | Butter (plus 1 tbs) softened |
1 cup | Sugar |
2 \N | Eggs |
2 teaspoons | Vanilla extract |
3 ounces | Unsweetened chocolate |
\N \N | Squares; melted |
⅔ cup | Flour (plus 1/4 cup) |
1 pack | Caramel topping (12.25 oz) |
12 ounces | Semisweet chocolate chips |
¼ cup | Heavy cream |
½ cup | Coconut flakes |
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:52
1. Coarsely chop walnuts. Measure out 1 cup and set aside. Finely chop remaining walnuts.
2. Preheat oven to 350 F. In a medium bowl, beat together 1 stick butter, sugar, eggs, and vanilla with an electric mixer on medium until light and fluffy, 2 to 3 mins. Beat in melted chocolate. Add ⅔ cup flour and beat until well blended. Stir in finely chopped nuts. 3. Spread batter evenly in greased, foil-lined 9 x 13- inch baking pan. Bake 10 mins.
4. In a small bowl, mix together caramel and remaining ¼ cup clour until blended. Drizzle over partially baked brownies. Sprinkle coarsely chopped nuts over top. Return to oven and bake 20 mins longer, or until bubbly. 5. Meanwhile, in a 1-qt glass bowl, heat chocolate chips with cream and remaining 1 Tbs butter in microwave on High 1¼ to 1 ¾ mins, or until smooth when stirred. Set aside glaze. 6. Let brownies cool 15 mins. Spread glaze over brownies.
Sprinkle coconut on top. Refrigerate 1 hour, or until glaze is set.
Carefully cut into 36 (1 ½ x 2 ⅛-inch) bars. Return to refrigerator until serving time.