| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Home3 |
1 |
servings |
INGREDIENTS
| 4 |
|
Squares Baker's unsweetened baking |
|
|
; chocolate |
| 3/4 |
c |
Butter |
| 2 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 |
c |
Flour |
| 1 |
|
14 oz. packa caramels |
| 1/3 |
c |
Heavy cream |
| 2 |
c |
Pecans or walnuts |
| 1 |
|
12 oz. packa Baker's real semi-sweet |
|
|
; chocolate chips |
INSTRUCTIONS
Directions: Preheat the oven to 350 degrees. Place the unsweetened
baking chocolate squares and butter into a bowl. Microwave on high
for 2 minutes until the butter is melted. Remove from microwave and
stir until chocolate is melted. Stir in the sugar until blended. Add
the eggs and flour, stirring until smooth. Spread half of the batter
into a greased 13x9 baking pan. Bake for 25 minutes until batter is
firm to the touch. In a bowl, combine the caramels and heavy cream.
Microwave for 3 minutes until caramels begin to melt. Whisk until
smooth. Add 1 cup of the pecans to the caramels. Spread the caramel
mixture over the baked brownie mixture and sprinkle with the
chocolate chips. Pour the remaining brownie batter on top and
sprinkle with the remaining cup of pecans. Bake for an additional 30
minutes.
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