YIELD Makes 2 dozen brownies
|3/4||cup (1-1/2 sticks) butter|
|4||squares (1 ounce each) unsweetened chocolate|
|1||cup all-purpose flour|
|1||package (14 ounces) caramels|
|1/4||cup whipping cream|
|2||cups pecan halves or coarsely chopped pecans, divided|
|1||package (12 ounces) chocolate chunks or chips|
- Preheat oven to 350°F. Grease 13X9-inch baking pan; set aside.
- Place butter and chocolate in large microwavable bowl. Microwave on HIGH 1-1/2 to 2 minutes or until chocolate is melted and mixture is smooth when stirred. Stir in sugar until well blended. Beat in eggs, one at a time. Stir in flour until well blended. Spread half of batter in prepared pan. Bake 20 minutes.
- Meanwhile, combine caramels and cream in medium microwavable bowl. Microwave on HIGH 1-1/2 to 2 minutes or until caramels begin to melt; stir until mixture is smooth. Stir in 1 cup pecan halves.
- Spread caramel mixture over partially baked brownie base. Sprinkle with half of chocolate chunks. Pour remaining brownie batter over top; sprinkle with remaining 1 cup pecan halves and chocolate chunks. Bake 25 to 30 minutes or until set. Cool completely in pan on wire rack. Cut into squares.
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
If you're looking for a dessert, try this recipe for chocolate chip espresso cake by Greg Marsh from Ultimate Cake Off.