Water, vegetable oil and eggs called for on brownie mix box
36 caramels, unwrapped (from 14 oz bag)
3 tablespoons whipping cream
1 1/3 cups semisweet chocolate chunks (from 11.5 oz bag)
2/3 cup coarsely chopped pecans
Instructions
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray
bottom and sides 9-inch square pan with baking spray with flour.
Make brownie batter as directed on box. Spread 1/2 of batter in
pan. Bake 18 minutes.
2. Meanwhile, in large microwavable bowl, microwave caramels and
whipping cream uncovered on High 2 to 3 minutes, stirring
occasionally, until smooth.
3. Pour caramel over partially baked brownie; spread to within 1/4
inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and
1/3 cup of the pecans. Drop remaining brownie batter by small
spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup
chocolate chunks and 1/3 cup pecans.
4. Bake 34 to 37 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 4 rows. Store covered at room
temperature.
Originally Submitted
12/18/2010
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