Friday, January 21, 2011

Caramel-Pecan Brownies

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I don't know about you, but I am in need of CHOCOLATE today.  It just seems like it's been a really long week.  I know, I know, it's actually been a short week with the holiday and all, but I am beat down!  These little brownies helped lift my spirits...much.  :)  I hope you'll give them a try.  They are really easy.  You can get your kids to unwrap the caramels for you.  I did.  :)  I sorted out 25 caramels, and put 2 more to the side.  I told my littles if they could unwrap the caramels without arguing with one another, they could eat the 2 extras.  BINGO!  A 7 minute truce!  Hey, I'll take what I can get, and I'm not above bribing with sweets.  :)  They fight...a lot.  It drives me nuts.  Maybe that's why I needed chocolate so badly?!  

Here is the recipe.  It's from my trusty, beloved Hershey's-Best Loved Recipes cookbook.

Caramel-Pecan Brownies

Brownies:
1/2 cup sugar
2 Tbsp butter
2 Tbsp water
2 cups semi-sweet chocolate chips, divided
2 eggs
1 tsp vanilla extract
2/3 cup flour
1/4 tsp baking soda
1/4 tsp salt
1 cup chopped pecans, or other nuts

Caramel Topping:
25 caramels, unwrapped
1/4 cup butter
2 Tbsp milk

Directions:  
1.  Heat oven to 350.  Line a *9" square baking pan with foil (let foil hang over edges).  Grease foil.
2.  In a medium saucepan, combine sugar, butter and water.  Cook over low heat, stirring constantly, until mixture boils.  Remove from heat.  Immediately add 1 cup chocolate chips; stir until melted and smooth.  Beat in eggs and vanilla until well blended.  Stir in flour, baking soda and salt.  Spread batter into prepared pan.
3.  Bake about 20 minutes or until brownies begin to pull away from sides of pan.  Meanwhile, prepare caramel topping.  Remove brownies from oven; immediately and carefully spread with caramel topping--reserve a couple tablespoons to drizzle on top.  Sprinkle remaining 1 cup chocolate chips and pecans over topping.  Drizzle with reserved caramel topping.  Cool completely on wire rack--several hours.  Lift out of pan and cut into small squares.

Caramel topping:  Remove wrappers from 25 caramels.  In medium microwave safe bowl, place caramels, 1/4 cup butter and 2 Tbsp milk.  Microwave for 2 minutes, stirring every 30 seconds, until caramels are melted and mixture is smooth when stirred.

*Do use a 9x9" pan for this.  I've tried it in an 8" pan, and the brownies just don't bake correctly.  You'll have dry edges and a soggy middle, and that's just sad. 




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1 comments:

Desaree Gawdun said...

Wow these were amazing! I was looking for a recipe that channels Turtles chocolates as my hubby loves those and I wanted to make him a birthday desert. Well these went FAST! I topped with vanilla ice cream and they were so delicious! Thanks for posting!

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