Couble Chocolate Caramel Fudge Brownies
- 1 package(s) caramels unwrapped
- 1/2 cup(s) evaporated milk
- 2 cup(s) sugar
- 1 cup(s) butter
- 2 teaspoon(s) vanilla
- 4 eggs slightly beaten
- 1-1/4 cup(s) Gold Medal all-purpose flour
- 3/4 cup(s) unsweetened baking cocoa
- 3/4 teaspoon(s) salt
- 1 package(s) semisweet chocolate chunks 11.5 or 12 oz
- 1 cup(s) chopped pecans
- 1 teaspoon(s) oil
- Heat oven to 350°F. Grease 13x9-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
This recipe is a personal recipe added by elisaac2629 and has not been tested or endorsed by MyRecipes.
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Couble Chocolate Caramel Fudge Brownies Recipe at a Glance
- COURSE: Desserts