Directions: |
Directions:.Preheat the oven to 350ºF Arrange the pecans on a baking sheet in a single layer and toast for 7 to 9 minutes, until golden brown and aromatic. Coarsely chop the nuts
.Line a 9 by 13 inch baking pan with aluminum foil, leaving several inches hanging over the short ends of the pan. Grease the foil with butter or cooking spray. Be sure to grease the sides of the foil-covered pan thoroughly, or the caramel layer in the middle of the brownies will stick. Combine the butter and chocolate in a heavy-bottomed medium saucepan et over low heat, stirrly occasionally until melted and smooth. (Do not leave the chocolate mixture unattended for long or it may burn and you'll have to throw it out and start over.) Transfer the chocolate mixture to a large bowl. Add the sugar, eggs, and vanilla mixing until thick and glossy. This will take 1 to 2 minutes of vigorous mixing with a wire whisk. or about one minute using a mixer fitted with a paddle attachment set on medium-high speed. Whisk or stir in the flour and salt. Transfer 1/2 the batter (about 2 and 1/2 cups) to the baking pan and spread evenly. Bake for 20 minutes. Let the brownies cool about 20 minutes.
.Stir the caramels and cream in a heavy medium saucepan over low heat until melted and smoothe. Remove from the heat and stir in half the pecans. Immediately spread the caramel mixture over the brownies (if you let it sit it will get hard and once again you'll have to reheat it or start over) Pour the remaining brownie batter evenly over the caramel mixture and spread gently to cover.Sprinkle the chocolate chips and remaining pecans on top of the brownie layer and bake for 20 minutes. Cool the brownies completely in the pan(set them in the fridge or freezer to speed it up)
.Grab the foil edges and lift the brownies out of the pan. Cut them into squares and serve. © |
This recipe for Caramel Filled Brownies is from