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30 minutes
2 hours
- 1 cup sugar
- 1/2 cup shortening
- 1 teaspoon vanilla
- 2 eggs
- 2/3 cup Gold Medal™ all-purpose flour
- 1/2 cup baking cocoa
- 1/2 teaspoon baking powder
- 12 caramels
- 1 tablespoon milk
- Preheat oven to 350°F and grease an 8x8x2 or 9x9x2 inch square pan with shortening. In a large bowl, combine sugar, shortening, vanilla, and eggs. Mix in flour, cocoa, baking powder, and salt. Spread the batter in the pan and top with pecans.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Melt caramels and milk in a small saucepan over low heat, stirring often until smooth. Drizzle the warm caramel mixture over the brownies. Let them cool completely, for about 1 hour. Cut the brownies into 16 squares.
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