Caramel-Pecan Chocolate Dessert
1 pkg. (1 lb., 3.8 oz) fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
1 cup milk chocolate chips
1/2 cup heavy whipping cream
20 caramels, unwrapped
1 egg, beaten
1 cup broken pecans
3/4 cup heavy whipping cream
2 T powdered sugar
Preheat oven to 350°. Grease bottom and side of 10-inch spring form pan with shortening. In medium bowl, stir brownie mix, water, oil, and two eggs until well blended.
Stir in chocolate chips. Spread in pan.
Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour.
In small saucepan, heat 1/2 cup whipping cream, and caramels over medium heat, stirring frequently until melted. Stir a small amount of hot mixture into beaten egg, then stir egg back into mixture in saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly. Add pecans. Spread over brownie. Refrigerate uncovered at least three hours.
Transfer to serving plate. Serve in wedges topped with whipped cream.
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