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| 12 ounce | jar | caramel ice cream topping | | 1 1/4 | cup | flour | | 1/4 | tsp | baking powder | | 4 | ounce square | unsweetened chocolate,chopped | | 3/4 | cup | butter | | 2 | cups | sugar | | 3 | | eggs | | 2 | tsp | vanilla | | 3/4 | cup | chocolate chips | | 3/4 | cup | pecans, chopped |
| directions | Preheat oven to 350. Lightly grease 13 x 9 pan. Combine caramel topping and 1/4 cup flour in small bowl, set aside. Combine remaining 1 cup flour, baking powder and dash of salt in small bowl, mix well.
Place unsweetened chocolate and butter in meduim microwavable bowl. Microwave at HIGH 2 minutes or until butter is melted, stir until chocolate is completely melted.
Stir sugar into melted chocolate. Add eggs and vanilla, stir until conbined, Add flour mixture, stirring until well blended. Spread chocolate mixture evenly in prepared pan.
Bake 25 minutes. Immediately after removing from oven, spread caramel mixture over brownies. Sprinkle top evenly with chocolate chips and pecans.
Return pan to oven, bake 20 to 25 minutes or until topping is golden brown and bubbling. Do not overbake. Cool brownies completely in pan on wire rack. Cut into 2x11/2 inch bars.
Store tightly covered at room temperature or freeze up to 3 months.
Makes 3 dozen brownies. |
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