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Carmel Pecan Brownies  Recipe

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This recipe for Carmel Pecan Brownies , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allyson Crabbe
Added: Sunday, March 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 squares bakers unsweetened baking chocolate
3/4 c (1 1/2 sticks) butter or margarine
2 c sugar
4 eggs
1 c flour
1/3 c whipping cream
1 bag (14 oz) Kraft caramels (about 50)

Directions:
Directions:
Preheat oven to 350 degrees. Line 13 x 9 baking pan with foil, with ends of foil extending over sides of pan to form handles. Generously grease foil. Microwave unsweetened chocolate and butter in large microwave bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar until well blended. Add eggs, mix well. Stir in flour until well blended. Spread half of the batter into prepared pan. Bake 25 minutes or until top is firm to the touch. Meanwhile, microwave caramels and cream in microwave bowl on high 2 minutes or until caramels begin to melt. Stir until caramels are completely melted. Stir in 1 cup of the pecan halves. Spread caramel mixture evenly over brownie; top with remaining brownie batter. (Some caramel mixture may peak through.) Sprinkle with remaining 1-cup pecan halves. Bake an additional 30 minutes or until brownie feels firm to the touch. Cool in pan on wire rack. Remove brownie from pan; cut into 32 squares.

Number Of Servings:
Number Of Servings:
32 squares
Personal Notes:
Personal Notes:
Note: if baking brownies in glass baking dish, reduce oven temperature to 325 degrees.

 

 

 

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