Caramel Fudge Brownies

Caramel Fudge Brownies

Caramel Fudge Brownies


Makes 3 dozen brownies


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


  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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