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Caramel Pecan Brownies
Ingredients
Brownies
  • 1 cup butter
  • 1 12- ounce package semisweet chocolate chips
  • 1-1/3 cups sugar
  • 2 teaspoons vanilla
  • 4 large eggs
  • 1 cup flour
Caramel Topping
  • 25 pieces chewy soft caramel candies unwrapped
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • Chopped pecans enough to sprinkle over tops of brownies
Instructions
Brownies
  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet or mini-muffin pan with approximately 48 foil cups (2-inch size).
  3. Melt butter in large saucepan.
  4. Add chocolate chips and stir until melted.
  5. Remove from heat and add sugar and vanilla and mix thoroughly.
  6. Add eggs, one at a time, stirring thoroughly after each one. Stir very quickly after adding each egg so the residual heat from the batter doesn't have a chance to start cooking the eggs.
  7. Stir in flour gradually until mixed well.
  8. Fill cups to approximately 3/4 full.
  9. Bake for 25 minutes. Do not overbake.
Caramel Topping
  1. Melt caramels and water in saucepan over low heat, stirring occasionally.
  2. Remove from heat and stir in vanilla.
  3. Drizzle caramel over cooled brownies and sprinkle with chopped pecans.
Tips
  1. When the caramel gets too stiff to drizzle or spread, return to low heat and add 1/4 to 1/2 teaspoon water. Stir to incorporate while gently heating. Repeat as necessary.
  2. Don't be tempted to melt the caramels in the microwave. The microwave creates hotspots resulting in a sauce that will burn very easily.
  3. Next time I make these I will replace the water in the caramel sauce with bourbon for a grownup treat! Bourbon and pecans have a natural affinity for each other.
  4. Add a sprinkle of sea salt after drizzling the caramel for added flavor and texture! (Thanks Celia Fowler for the suggestion!)