Caramel chocolate brownies

Yield: 36 servings

Measure Ingredient
8 ounces Walnut pieces
1 \N Stick butter (plus 1 tbs) softened
1 cup Sugar
2 \N Eggs
2 teaspoons Vanilla extract
3 ounces Unsweetened chocolate square melted
⅔ cup Flour (plus 1/4 cup)
1 \N Jar caramel topping (12.25 o
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.

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