Indulge your sweet tooth by biting into ooey-gooey caramel pockets in this fudgy treat. Toast the pecans on a baking sheet in an oven preheated to 350° for 6 minutes.
1 cup sugar
1/2 cup unsweetened cocoa
3 tablespoons butter, melted
2 large egg whites
1 large egg
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3/4 cup miniature chocolate-covered chewy caramels (such as Mini Rolos)
1/3 cup chopped pecans, toasted
How to Make It
Preheat oven to 350°.
Combine first 3 ingredients in a large bowl. Add egg whites and egg, stirring until blended.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; add to sugar mixture, stirring just until blended. Stir in caramels and pecans. Spread brownie batter into a foil-lined 8-inch square pan coated with cooking spray.
Bake at 350° for 23 to 24 minutes (wooden pick will not test clean). Cool completely in pan on a wire rack.