Caramel Filled Brownies

By Ksteve10

Ingredients

• 1 1/2 c pecans
• 2 sticks unsalted butter
• 12 oz. bittersweet chocolate, coarsely chopped
• 1 1/2 c sugar
• 4 large eggs
• 1 TBSP vanilla extract
• 1 1/4 c all purpose flour
• 1/2 tsp salt
• 14 oz. caramel candies, unwrapped
• 1/3 c heavy whipping cream
• 1 c semisweet chocolate chips

Details

Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

1. Preheat oven to 350.

2. Line a 9x13 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 thoroughly, or the caramel layer in the middle will stick.

3. Combine the butter and chocolate in a heavy bottomed medium saucepan and set over low heat, stirring occasionally until melted and smooth. Transfer the chocolate mixture to a large bowl. Add the sugar, eggs, and vanilla mixing until thick and glossy. This will take 1 or 2 minutes of vigorous mixing with a wire whisk, or about a minute using mixer with paddle attachment set on medium high speed.

4. Whisk or stir in flour and salt. Transfer half of the batter (about 2 1/2 cups) to the baking pan and spread evenly. Bake for 20 minutes. Let the brownies cool for about 20 minutes.

5. Stir the caramels and cream in a heavy medium saucepan over low heat until melted and smooth. Remove from 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 difficult to spread).

6. Pour the remaining brownie batter evenly over the caramel mixture and spread gently to cover (if you pour it in a clump, it will be difficult to spread and the layers will get mixed together). Sprinkle the chocolate chips and remaining pecans on top of the brownie layer. Bake for 20 minutes. Cool the brownies completely in the pan.

7. Grab the foil edges and lift the brownies out of the pan and cut them into squares. Brownies will keep, tightly wrapped, for a week at room temperature.