Chocolate Caramel Brownies

Source: Mel’s Kitchen Cafe (melskitchencafe.com), saved recipe (Google Drive)

Makes 24 brownies.

Ingredients

Brownies

• 1 cup (2 sticks) butter
• 12 oz bittersweet or semisweet chocolate, coarsely chopped
• 1 1/2 cups sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1 1/2 cups pecans, coarsely chopped (optional)
• 1 cup semisweet chocolate chips

Caramel filling

• 14 oz caramel candies, unwrapped
• 1/4 cup heavy cream

Directions

1. Preheat oven to 350°F. Line a 9x13” pan with foil and grease well.
2. In a large microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 1-minute intervals at 50% power, stirring between, until melted and smooth. Whisk in the sugar, eggs, and vanilla until incorporated. Stir in the flour and salt just until combined.
3. Spread about half the batter in the pan. Bake for 18 minutes, then remove (leave oven on) and let cool 20 minutes.
4. Meanwhile, toast the chopped pecans (if using) in a medium skillet over medium heat until fragrant and light golden. Set aside.
5. For the caramel filling, combine the caramels and cream in a microwave-safe bowl. Microwave in 30-second bursts at 50% power, stirring between, until melted and combined (watch closely — it burns easily). Stir in half the pecans.
6. Spread the caramel mixture over the baked brownie layer. Scoop the remaining batter in spoonfuls over the caramel and spread evenly. Sprinkle with chocolate chips and remaining pecans.
7. Bake for 20 minutes. Cool completely on a wire rack before slicing (easier once refrigerated for an hour or two).
8. Lift out using the foil, then cut into squares. Store in an airtight container.