Caramel-Pecan Brownies

I like to make desserts on Saturdays and Sundays, since everyone's at home. Usually it gets pretty hectic, and having something sweet always seems to help the mood. So welcome to Sweet Saturday!

This is the recipe you've all been waiting for. And you probably didn't even know it! These brownies have TWICE won first place at our church Chili Cook-Off and Brownie Bake-Off. They are truly one of the best brownies I've ever had, and surprisingly quick and easy to put together. I got the recipe from Kraft Foods, but I did have to make an important change at the end. They absolutely have to be refrigerated for several hours before you cut them. The caramel is much too sticky, and it just makes a mess when cutting at room temperature. I've made them multiple times, and I can't see anyway around it. Definitely use the foil like they say, and even better, use the non-stick foil; otherwise, the edges of the brownies will stick where the caramel oozes out, and you will be picking foil out of the caramel. And if you are lucky enough to own an Ulu knife, it is fabulous at cutting through these. The only problem is, every time I use it, I have to wonder if the Native Alaskans that created it are rolling in their graves. Hey, they said it was versatile.

Printable Recipe

Caramel-Pecan Brownies

from Kraft Foods

4 squares unsweetened chocolate

3/4 cup  butter or margarine

2 cups sugar

4 eggs

1 cup flour

1 pkg. (14 oz.) caramels

1/3 cup whipping cream

2 cups pecan halves, divided

Preheat oven to 350°F.

In a 9x13-inch pan, place non-stick foil along the bottom; extend foil over the sides to serve as handles. If you are not using non-stick foil (although I really, really recommend you do), grease the foil.

Place chocolate and butter in a double boiler.*

On medium-low heat, melt chocolate and butter, stirring often, until chocolate is completely melted. Remove from heat.

Add sugar and eggs, and mix well.

Add flour and stir until well blended.

Spread half the batter into prepared pan.

Bake 25 min. or until the top is firm to the touch.

Meanwhile, place caramels and cream in the double boiler on medium-low heat and stir often. (You can also do this in the microwave--do 30-second intervals, then stir.)

When caramels begin to melt, stir continuously until they are completely melted.

Remove from heat and stir in 1 cup of pecans.

Spread caramel mixture over brownie layer in pan; cover with remaining brownie batter. Don't worry if some of the caramel is visible.

Sprinkle the remaining nuts on top.

Bake 30 min. or until top is firm to the touch.

Cool in pan on wire rack.

When brownies are at room temperature, refrigerate for 2 hours.

Lift brownies from pan with foil handles before cutting into squares.

Makes 24 servings.

*You can easily make your own double boiler. This is the way I do it--Double Boiler