Whatcha Makin' Now?: Caramel & Hot Fudge Pecan Brownies

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Tuesday, October 9, 2012

Caramel & Hot Fudge Pecan Brownies


A short time ago I found out about a local bloggers group in Kansas City.  I was so excited!  I have been wanting to meet more local bloggers and get involved.  The group communicates via a Facebook Group and also meets up monthly.  It’s a little out of my comfort zone to walk into a room of people I do not know, but I’m 30 now so I should be over that…..sure....  But I did it and it was so worth it!  I met a great group of talented bloggers that had so much to share.  I'm really looking forward to next months meeting.  


We were to bring a dessert or appetizer.  Of course I picked a dessert.  Remember when I made Coconut Caramel Brownies?  I think this recipe is getting me closer to the mystery recipe I’m trying to crack. 

These little brownie bits are made up of the most rich, chewy, chocolaty, caramely (it’s a word?), nutty goodness.  Hence cutting them into small bites.  I still could eat 3 or 4 but that’s because my sweet tooth doesn't have an off switch.  


Caramel &  Hot Fudge Pecan Brownies

4oz.  Baker’s Unsweetened Chocolate
¾ cup butter or margarine
2 cups  sugar
4 eggs
1 cup flour
1 pkg.  (14 oz.) Kraft Caramels
1/3 cup milk
1 ½ cup pecan pieces
8 to 10 ounces Hersey’s Hot Fudge


Preheat oven to 350° degrees.

Line a 13x9 inch pan with parchment paper with ends of paper extending over sides.  (You’ll use the extra paper to lift the bars from the pan for easy cutting.) Lightly spray with baking spray or butter.   

Microwave chocolate and butter in large microwaveable bowl on high for 2 minutes (stir ½ way through) or until butter is melted.  Stir until chocolate is completely melted.

Add sugar and eggs and mix well.  Stir in flour until combined.  Pour 2/3 of the batter into prepared pan.

Bake for 25 minutes or until top is firm to the touch and remove from the oven.

After you’ve removed the brownie layer from the oven. Microwave caramels and milk in medium microwaveable bowl on high for 2 minute minutes (stir ½ way through) or until caramels begin to melt; stir until caramels are completely melted.  Mix in 1 ½ cup chopped pecans. 

Spread caramel and pecan mixture on top of the brownie base.  Place the jar of hot fudge (NOT the metal lid) into microwave for 30 seconds to soften.  Pour the hot fudge over caramel.  Use knife to swirl caramel and hot fudge together. 

Pour remaining brownie batter on top of the caramel and fudge; it’s okay if some caramel/hot fudge is peeking through. 

Bake for 30 minutes, or until top is firm to the touch. 

Let cool COMPLETELY before lifting brownies from pan.  I placed mine in the refrigerator overnight and then let sit on the counter for 15 minutes before cutting.  Cut into small squares (they will be pretty rich) and serve! 

You could also serve the warm brownies with ice cream and it would be de.light.ful.  I found this out when I may, or may not have, taken a corner piece while they were still hot.    

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