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.
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