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- 1/2 cup butter
- 3 ounces unsweetened chocolate, coarsely chopped
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup chopped pecans, toasted
- 3/4 cup semisweet chocolate pieces
- 20 vanilla caramels, unwrapped
- 1 tablespoon milk
1. In a medium saucepan heat and stir butter and unsweetened chocolate over low heat until melted and smooth. Remove from heat; cool.
2. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set pan aside.
3. Stir sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla.
4. In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in 1/2 cup of the pecans and 1/2 cup of the chocolate pieces. Spread batter evenly in the prepared pan.
5. Bake for 30 minutes. Cool in pan on a wire rack.
6. Meanwhile, in a small saucepan stir unwrapped caramels and milk over medium-low heat until melted and smooth. Spread over cooled brownies. Sprinkle with the remaining 1/2 cup pecans.
7. In a small saucepan heat and stir the remaining 1/4 cup chocolate pieces over low heat until melted and smooth. Drizzle chocolate over brownies. Let stand for 2 hours before serving.
8. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving.
- Cover; place cooled brownies in the refrigerator for up to 3 days. Let stand for 30 minutes at room temperature before serving. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving.
- For a longer make ahead, bake brownies as directed through step 5. Wrap and freeze for up to 3 months. Before serving, top thawed brownies as directed in steps 6 and 7. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving.
- cal. (kcal) 291,
- Fat, total (g) 18,
- chol. (mg) 39,
- sat. fat (g) 9,
- carb. (g) 33,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 2,
- Trans fatty acid (g) 0,
- fiber (g) 2,
- sugar (g) 22,
- pro. (g) 4,
- vit. A (IU) 194,
- vit. C (mg) 0,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 112,
- Potassium (mg) 120,
- calcium (mg) 71,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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