Caramel Brownies

I made these brownies over the weekend - they are rich and delectable. Totally worth a lactaid for me. :) Anyway, I thought it would be fun to share the recipe and bump my scary burglar story down a little...

Caramel Brownies

From Sept 2009 Family Circle



Makes: 32 brownies

Prep: 30 minutes
Bake: 35 minutes
Cook: 5 minutes

Ingredients

• 3/4 cup (1-1/2 sticks) unsalted butter
• 4 ounce unsweetened chocolate
• 4 large eggs
• 2 cups sugar
• 1-1/4 cups all-purpose flour
• 2 teaspoons vanilla extract
• 1 cup chopped pecans
• 1 bag (12 ounces) chocolate chunks (2 cups)
• 1 package (14 ounces) soft caramels, unwrapped
• 1/4 cup heavy cream

1. Heat oven to 350°F. Line 13 x 9 x 2-inch baking pan with nonstick foil or with regular foil coated with nonstick spray.

2. In large microwave-safe bowl, melt together butter and chocolate in microwave oven on high for 2 minutes; stir until smooth. Whisk in eggs, sugar, flour and vanilla. Stir in pecans. Spread half the batter into prepared pan. Sprinkle with 1 cup chocolate chunks.

3. In medium-size saucepan, melt together caramels and heavy cream over medium-low heat until smooth, about 5 minutes. Evenly pour over batter in pan. Spread with remaining batter. Sprinkle with remaining 1 cup chocolate chunks.

4. Bake in 350°F oven until top is dry to the touch, about 35 minutes. Let cool completely in pan on wire rack. Lift brownie from pan with foil. Cut into squares.