Irresistible caramel fudge brownies recipe

Ingredients

• 14 oz (390 grams) caramels, unwrapped


• 1/2 cup evaporated milk


• 1 cup (226 grams) butter


• 2 cups (400 grams) Imperial Sugar® Extra Fine Granulated Pure Cane Sugar


• 2 teaspoons vanilla


• 4 Safest Choice™ Pasteurized Eggs


• 1 1/4 cups (150 grams) Gold Medal Flour® all-purpose flour


• 3/4 cup (60 grams) unsweetened baking cocoa


• 1/4 teaspoon salt


• 2 cups (340 grams) semisweet chocolate chips or chunks


• 1 1/2 cups chopped pecans

Instructions

1. Heat oven to 350°F. Line a 13×9-inch pan with parchment paper, leaving about 1 inch hanging of the sides.


2. In a small saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.


3. In medium size saucepan, melt butter over low heat. Remove from heat.


4. Add the sugar, vanilla and eggs to the melted butter and stir until well blended.


5. Gently, fold in the flour, cocoa and salt.


6. Stir in 1 1/2 cups of the chocolate chips and 1 cup of the pecans. Spread evenly in pan.


7. Gently and evenly drizzle melted caramel over brownie batter. With the back of a spoon, spread the caramel all over the brownie batter. Make sure there are no large pockets of caramel or the caramel reaches the bottom of the pan.


8. Bake for 38 minutes or until set.


9. As soon as the brownies are done, melt remaining 1/2 cup chocolate chips and drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly.


10. Cool 20 minutes at room temperature.


11. Refrigerate for at least 1 hour or until chocolate is set, before cutting into bars.

The post Irresistible caramel fudge brownies recipe appeared first on WeFindTheBestRecipes.com.

from WeFindTheBestRecipes.com http://ift.tt/1xha1eQ