Water, vegetable oil and eggs called for on brownie mix box
1 bag (14 oz) caramels, unwrapped
1/4 cup whipping cream
1 bag (11.5 oz) semisweet chocolate chunks (2 cups)
1 cup coarsely chopped pecans
Instructions
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with
baking spray with flour. In medium bowl, stir brownie mix, pouch of
chocolate syrup, water, oil and eggs until well blended. Spread 1/2
of batter (about 1 1/2 cups) in pan. Bake 15 minutes.
Meanwhile, in large microwavable bowl, microwave caramels and
whipping cream uncovered on High 2 to 3 minutes, stirring
occasionally, until smooth.
Pour caramel over partially baked brownie; spread to edges.
Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the
pecans. Drop remaining brownie batter by small spoonfuls onto
caramel layer. Sprinkle with remaining 1 cup chocolate chunks and
1/2 cup pecans.
Bake 33 to 36 minutes longer or until center is almost set. Cool
1 hour at room temperature. Cover; refrigerate 1 hour before
serving. For brownies, cut into 6 rows by 6 rows. Store covered
at room temperature. You can make these bars the day ahead
and store tightly covered at room temperature. Buy prechopped
pecans to save on prep time.
Originally Submitted
6/7/2009
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