"The belly rules the mind."--Spanish Proverb

Caramel-Pecan Chocolate Dessert Recipe

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This recipe for Caramel-Pecan Chocolate Dessert, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Audrey & Steve Hackworth
Added: Tuesday, August 21, 2007


1 pkg fudge brownie mix
1/4 c. water
1/2 c. vegetable oil
2 eggs
1 c. milk chocolate chips
1/2 c. heavy whipping cream
20 caramels (from 14 oz bag), unwrapped
1 egg, beaten
1 c. broken pecans
3/4 c. heavy whipping cream
2 tbsp. powdered sugar

Preheat oven to 350 (if using dark or nonstick pan heat oven to 325). Grease bottom and side of 10" spring-form pan (or 9" pie plate) with shortening. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended. Stir in chocolate chips. Spread in pan. Bake 50-60 minutes or until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour.

Meanwhile, in 1 quart saucepan, heat 1/2 cup whipping cream and the caramels over medium heat, stirring frequently until caramels are melted. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan. Cook over medium heat 2-3 minutes, stirring constantly until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled. Run metal spatula around side of pan to loosen dessert; remove side of pan.

In chilled bowl, beat 3/4 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon whipped cream into dollops on dessert.

High Altitude directions: Stir 3 tbsp all-purpose flour into dry brownie mix. Use 1/3 cup water, 1/4 cup oil and 2 eggs. Bake 45-55 minutes.

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