Outrageously good chocolate fudge and caramelbrownies, they are sure to become a family favorite treat.
Recipe: Fudge Caramel Brownies
1 (14-ounce) package caramels, unwrapped
Heat oven to 350°F (175°C). Greasea 13×9-inch pan.
In 3-quart saucepan, heat caramels andmilk over low heat, stirring constantly, until caramels are meltedand smooth.
In 2-quart saucepan, melt butter overlow heat; remove from heat. Stir in sugar, vanilla and eggs untilwell blended. Stir in flour, cocoa and salt. Stir in 1 1/2 cupsof the chocolate chips and 1 cup of the pecans. Spread evenlyin pan.
Carefully drizzle melted caramel evenlyover batter.
Bake 35 to 40 minutes or until set.
In 1-quart saucepan, heat remaining 1/2cup chocolate chips and the oil over low heat, stirring frequently,until smooth. Drizzle over warm brownies. Sprinkle with remaining1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerateabout 1 hour 30 minutes or until chocolate is set.
1/2 cup evaporated milk
1 cup butter or margarine
2 cups granulated sugar
2 teaspoons vanilla
4 large eggs, slightly beaten
1 1/4 cups all-purpose flour
3/4 cup unsweetened baking cocoa
1/4 teaspoon salt
1 (12-ounce) package semisweet chocolate chips (2 cups) – divideduse
1 1/2 cups chopped pecans
1 teaspoon vegetable oil
Makes 24 bars.
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