Caramel Fudge Brownies
the Editors of Publications International, Ltd.
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
- Preheat oven to 350°F. Lightly grease 13X9-inch baking pan.
- 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.
- 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.
- 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.
- Bake 25 minutes. Remove brownies from oven; immediately spread caramel mixture over brownies. Sprinkle top evenly with chocolate chips and pecans.
- 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.
- Store tightly covered at room temperature or freeze up to 3 months.
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