Triple Chocolate Caramel Brownies Recipe

ingredients

1 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 1/2 cup granulated sugar
2/3 cup butter
4 tablespoons water
6 ounces dark chocolate bar (preferably Ghirardelli)
6 ounces milk chocolate bar (preferably Ghirardelli)
2 teaspoons vanilla extract
4 eggs

Topping
40 caramels
1/4 cup evaporated milk
1 1/2 cup pecans, coarsely chopped
2 cups semisweet chocolate chips
2 tablespoons vegetable oil

directions

Preheat oven to 325 degrees F. In a small bowl, mix together flour and baking soda.

In a small saucepan, combine sugar, butter and water. Bring to a boil over medium heat, then remove immediately from heat. Stir in chocolate bars and vanilla until chocolate is melted and mixture is smooth. Cool.

Transfer mixture to medium bowl. Stir in eggs, 1 at a time, beating well after each addition. Gradually stir in flour mixture until smooth.

Pour batter into greased or lined 14-by-11-by-2-inch pan. Bake for 30 to 35 minutes. Cool.

For Topping: In a medium microwavable bowl, mix caramels and evaporated milk. Microwave on high for 1 1/2 minutes or until caramels are melted.

Stir mixture until smooth. Stir in chopped pecans. Spoon caramel mixture over cooled brownies. Cool.

In a small microwavable bowl, place chocolate chips and oil. Microwave on high for 1 minute or until melted. Stir until smooth.

Drizzle chocolate over cooled caramel topping. Cut into diamond shapes.

nutrition data

Nutritional data has not been calculated yet.