Caramel-Pecan Chocolate Dessert

By Tamipri

Ingredients

• 1 box (1 lb. 2.3 oz.) fudge brownie mix
• 1/4 c. water
• 1/2 c. vegetable oil
• 2 eggs
• 1 c. milk chocolate chips
• 1/2 c. whipping cream
• 20 caramels, unwrapped
• 1 egg, beaten
• 1 c. broken pecans
• 3/4 c. whipping cream
• 2 Tb. powdered sugar
• fresh raspberries, opt.

Details

Servings 12

Preparation

Step 1

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

Meanwhile, in a 1-qt. saucepan, heat 1/2 cup of whipping cream and the 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. Transfer dessert on pan base to serving plate. In chilled small bowl, beat 3/4 c. whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Cut into wedges to serve. Serve with whipped cream and raspberries. Cover and refrigerate any remaining dessert.

Each serving=600 calories

Do-Ahead: Make and refrigerate this dessert up to 24 hours ahead of time. Up to two hours before serving, beat the cream with the powdered sugar as directed.

Time-Saver: Whipped cream topping from an aerosol can works great for this recipe and saves the time of whipping the cream.