Sunday, June 6, 2010

Caramel Pecan Brownie Cake

put caramel and condensed milk in pot....

Melt into caramel sauce... it... took.. forever. But it was worth it wasn't. No kidding, I would do it, but you could try the store bought caramel sauce if you are in a hurry.

Wrap the pan with foil, because once you add the caramel to the brownie mixture, it can drip and leave burning candy at the bottom of your oven.
Mix up batter...
Pour the caramel into the batter, that already has pecans and chocolate chips in it.
Bake and serve with warm caramel sauce drizzled over it.... OH MY GOSH, it was SOOO good!

Caramel Pecan Brownie Cake
Recipe from Betty Crocker
  • 75 caramels (from two 14 oz. bags)
  • 3/4 cup evaporated milk
  • 1 box mix fudge brownies (1lb 3oz. box)
  • 2/3 cup vegetable oil (I use canola)
  • 1/4 cup water
  • 3 eggs
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup finely chopped pecans
  • 1 teaspoon vegetable oil (or canola)
Begin by pre-heating the oven to 350 degrees. Wrap outside of 9 inch spring form pan with heavy duty foil and spray inside of pan with cooking spray.
In a small saucepan, melt together the caramels and evaporated milk over low heat, stirring frequently. Remove from heat and set aside.
In a mixing bowl, mix together the brownie mix, oil, eggs, and water until well blended. Stir in 1 cup of chocolate chips and 1/2 cup of pecans. Pour mixture into the spring form pan. Drizzle the batter with 3/4 cup of caramel sauce. Run a knife through the batter to swirl the caramel throughout. Cover and refrigerate remaining caramel sauce to serve with the cake.
Bake the cake for 1 hour to 1 hour and 10 minutes. The top should spring back when lightly touched in the center.
In a small saucepan, melt together the remaining 1/2 cup of chocolate chips and teaspoon of oil over low heat, stirring constantly. Pour over the pan of warm brownies and spread to cover. Sprinkle with remaining 1/2 cup of pecans. Allow to cool for 30 minutes and then run a knife around the edges of the cake to loosen in from the pan. Place the cake (still in the pan) in the refrigerator for about 2 hours or until the chocolate is set.
Remove sides of pan and serve cake with warmed caramel sauce drizzled on top.

My Take:
oh my goodness, this was delicious.  I am not always a huge fan of nuts in my brownies, but this made the pecans seem like they were candy coated.  It was so good. Very rich and the caramel sauce was a pain to make, but... it was worth it!

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