Makes 15 brownies
|1||package (18 ounces) refrigerated sugar cookie dough|
|1/3||cup unsweetened cocoa powder|
|1||egg, lightly beaten|
|2||tablespoons whipping cream|
|1||cup pecan halves, coarsely chopped|
- Preheat oven to 350°F. Lightly grease 11X7-inch baking pan. Let dough stand at room temperature about 15 minutes.
- Combine dough, cocoa and egg in large bowl; beat until well blended. (Dough will be sticky.) Press dough evenly onto bottom of prepared pan. Bake 12 minutes.
- Meanwhile, place caramels and cream in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are soft; stir until mixture is smooth.
- Remove brownies from oven. Drop spoonfuls of caramel mixture over top; sprinkle with pecans. Bake additional 8 to 9 minutes or until center is set. Cool completely in pan on wire rack.
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