Monday, May 30, 2011

Caramel Candy Brownies

1 bag caramels, unwrapped (about 45)
2 Tbsp. milk

Base and Topping:
4 squares unsweetened chocolate
3/4 c. butter or margarine
2 c. sugar
3 eggs
1 Tbsp. milk
1 c. flour
1 c. chopped pecans, divided

Filling: In a microwave safe bowl, on medium power, heat caramels and milk for 3 minutes. Remove from oven and stir until melted and smooth. Alternately, heat caramels and milk in a saucepan over low heat, stirring until smooth and melted. Keep warm while preparing brownie batter.

Base and Topping: In a large saucepan over low heat, melt chocolate and butter, stirring constantly, until smooth. Remove from heat and set aside to cool slightly. When mixture has cooled, stir in sugar. Add eggs and beat until just blended. Stir in milk. Blend in flour. Stir in nuts.

Spread half the batter evenly in prepared pan. Spoon filling over batter. Sprinkle 3/4 c. of the nuts over the top. Drop remaining batter by spoonfuls over nuts, then sprinkle with remaining nuts. Bake in a preheated oven 350* for 30-35 minutes or until tester comes out clean. Cool completely, and then cut into squares.

Use a 9x9 inch pan greased well

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