- 1
Ingredients
- 1 1 to 350°F. 13x9-inch to 350°F. Grease 13x9-inch pan. In small saucepan, cook caramels and milk over low heat until caramels are melted and smooth, stirring frequently.
- 2 2 1 1/2 1 saucepan, melt butter over low heat. Remove from heat. Stir in sugar, vanilla and eggs. Stir in flour, cocoa and salt until well blended. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spoon and spread batter in pan.
- 3 3 to to and evenly drizzle caramel filling over batter to prevent large pockets of caramel and to prevent caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.)
- 4 4 35 to 40 to 40 minutes or until set.
Preparation
Step 1
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eggs, slightly beaten
Heat oven to 350°F. Grease 13x9-inch pan. In small saucepan, cook caramels and milk over low heat until caramels are melted and smooth, stirring frequently.
In medium saucepan, melt butter over low heat. Remove from heat. Stir in sugar, vanilla and eggs. Stir in flour, cocoa and salt until well blended. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spoon and spread batter in pan.
In small saucepan, melt remaining 1/2 cup chocolate chunks with oil over low heat, stirring until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate 1 hour 30 minutes or until chocolate is set. Cut into squares. If refrigerated longer, let stand at room temperature for 20 minutes before serving.
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Stir 1/2 cup each of semisweet, milk and white chocolate chunks into brownie batter.
Try cashews, walnuts or almonds in these brownies.
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when you buy ONE 20 OZ. OR LARGER Original Bisquick® OR Bisquick Heart Smart® Baking Mix, OR 10.6 OZ. ...
when you buy ONE BOX any flavor/variety Betty Crocker® Box Muffin Mix, Cinnamon Toast Crunch™ Muffin Mix, Cocoa Puffs™
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