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Cranberry Apple Nut Pie
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Caramel Fudge Brownies
Yield: Makes 3 dozen brownies
Ingredients:
1
jar (12 ounces) caramel ice cream topping
1-1/4
cups all-purpose flour, divided
1/4
teaspoon baking powder
Dash salt
4
squares (1 ounce each) unsweetened chocolate, coarsely chopped
3/4
cup (1-1/2 sticks) butter
2
cups sugar
3
eggs
2
teaspoons vanilla
3/4
cup semisweet chocolate chips
3/4
cup chopped pecans
Preparation:
1.
Preheat oven to 350°F. Lightly grease 13X9-inch baking pan.
2.
Combine caramel topping and 1/4 cup flour in small bowl; set aside. Combine remaining 1 cup flour, baking powder and salt in small bowl; mix well.
3.
Place unsweetened chocolate and butter in medium microwavable bowl. Microwave on HIGH 2 minutes or until butter is melted; stir until chocolate is completely melted.
4.
Stir sugar into melted chocolate. Add eggs and vanilla; stir until blended. Add flour mixture; stir until well blended. Spread chocolate mixture evenly in prepared pan.
5.
Bake 25 minutes. Remove brownies from oven; immediately spread caramel mixture over brownies. Sprinkle top evenly with chocolate chips and pecans.
6.
Return pan to oven; bake 20 to 25 minutes or until topping is golden brown and bubbling. Do not overbake. Cool brownies completely in pan on wire rack. Cut into 2X1-1/2-inch bars.
7.
Store tightly covered at room temperature or freeze up to 3 months.
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Brownies
