Pecan And Caramel Layered Brownies Food

CARAMEL-PECAN BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and eggs; mix well. Stir in flour until blended. Pour half the batter into prepared pan.
• Bake 25 min. or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted and mixture is well blended. Stir in 1 cup nuts.
• Spread caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining nuts. Bake 30 min. or until top is firm to the touch. Cool in pan on wire rack. Use foil handles to remove brownies from pan before cutting to serve.

PECAN AND CARAMEL LAYERED BROWNIES

Steps:

• 1. Preheat oven to 350. Line a 9x13" baking dish with foil so that it hangs over the edge of the pan (you will use it for lifting the brownies out when ready to cut them). Spray with non-stick baking spray.
• 2. Cream together the sugar, brown sugar and butter. Add 4 eggs, one at a time, combining well after each one. Add vanilla. Gradually add in the flour and cocoa.
• 3. Reserve 1 1/2 cups of the batter. Pour remaining batter in the prepared baking dish. Sprinkle pecans and white morsel chips over batter. Drizzle caramel topping on top. Place the reserved 1 1/2 cups of batter back into mixing bowl. Add 2 remaining eggs and beat well. Stir in the semi-sweet chocolate chips. Spread over the caramel sauce.
• 4. Bake for 30-35 minutes until toothpick inserted in middle comes out clean. Let cool completely on cooling rack. Lift brownies out of pan by the edges of the foil. Peel foil edges down and cut into bars.

CARAMEL PECAN BROWNIES

Steps:

• In a large bowl, combine the cake mix, butter and 1/3 cup milk. Spread half of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes., Meanwhile, in a microwave, heat caramels and remaining milk, uncovered, on high for 2-3 minutes or until caramels are melted; stir until smooth. Pour over crust. Sprinkle with pecans and chocolate chips. Drop reserved cake mixture by tablespoonfuls over the top. , Bake for 10 minutes; remove from the oven and smooth top. Bake 10-15 minutes longer or until top appears dry and is lightly browned. Cool on a wire rack. Cut into bars.

CHUNKY CHOCOLATE CARAMEL PECAN BROWNIES

Steps:

• Preheat oven to 350 degrees Farenheit and line a 13x9 baking pan with foil, spray the foil with cooking spray.
• (Cut the foil long enough so that you can fold the ends over the edge of the pan on each end) In a large, microwave-safe bowl, microwave chocolate squares and butter on High until melted (2 minutes) Stir in sugar, blend well.
• Add the eggs, blend well.
• Stir in flour, blend well.
• Spread half of the mixture in the baking pan and bake for 25 minutes or until the brownies are firm.
• Don't turn the oven off yet!
• While they are baking, get out another microwave-safe bowl; throw in the caramels and pour in the cream.
• Microwave on high for about 2 minutes, the caramels should be partially melted.
• Stir to help them melt completely.
• Stir in 1 cup of the pecans and carefully spread the mixture over the baked brownies.
• Sprinkle 1/2 of the chocolate chunks over the caramel and pour the remaining brownie batter on top, evening it out if needed.
• It's ok if some of the caramel is showing.
• Sprinkle the rest of the chocolate chunks on top and then the rest of the pecans.
• Bake for another 30 minutes or until the brownies are firm.
• Let the brownies cool in the pan on a wire rack and then lift them out with the foil and set them on a cutting board to cut them up.
• These would make a decadent gift for someone who loves the flavor combination!
• You could wrap them up in colored plastic wrap and stick a bow on the top or place them in a holiday-decorated plastic container-- you could make someone's day!
• Or, depending on your mood, you could hide them and eat them all yourself!

PECAN BROWNIES

Steps:

• In a saucepan over low heat, melt butter and chocolate. Stir in sugar; cool slightly. Add eggs and vanilla; mix well. Stir in flour and pecans. , Spread into a greased 8-in. square baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CARAMEL PECAN BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish. Line bottom of pan with parchment paper; butter the paper. Set aside. Place bittersweet chocolate and butter in a heat-proof bowl; set over a pan of barely simmering water. Stir occasionally until melted. Remove pan from heat, and set aside.
• Sift together the flour, cayenne, and salt, and set aside. Place the sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add the vanilla extract and chocolate mixture, and stir to combine. Add the dry ingredients, and stir to combine. Stir in chocolate. Pour into dish, and sprinkle with chopped pecans. Bake until set, 35 to 40 minutes. Transfer the pan to a wire rack to cool. When cool, drizzle with caramel sauce, if desired.

CARAMEL BROWNIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside. Grease a 9x13 inch pan.
• In a large bowl, stir together the cake mix, melted butter and 1/3 cup of evaporated milk by hand until dough holds together. Press half of the dough into the prepared pan, reserving the rest.
• Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven.
• Bake for an additional 15 to 18 minutes in the preheated oven. Cool in refrigerator to set the caramel before cutting into bars.