Recipe: Caramel Pecan Brownies
These were originally from a Pillsbury pamphlet cookbook. I have no idea what issue. I've been making these for years, usually when I run out of baking chocolate and only have cocoa on hand.
1 cup sugar
1/2 cup butter
1 teaspoon vanilla
2/3 cup flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
1 tablespoon milk
Heat oven to 350°F. Grease bottom and sides of 8 x 8 inch square pan. Mix sugar, butter, vanilla and eggs in a large bowl. Stir in flour, cocoa, baking powder and salt. Spread in the pan as evenly as possible. Sprinkle with pecans.
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Heat caramels and milk in saucepan over low heat, stirring frequently, until caramels are melted.* drizzle over warm brownies. Cool completely, about 1 hr. Cut into 4 rows by 4 rows. 16 brownies.
*You can also pop the caramels and milk in the microwave and cook on high for 30 seconds. Stir and heat in 15 second intervals until drizzling consistency.