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Caramel-Pecan Chocolate Dessert
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Prep Time:
20 minutes
Total Time:
5 hours 15 minutes
Elevate brownies with chocolate chips and nutty caramel topping for a decadent sweet treat.
Ingredients:
  • 1 egg, beaten
  • 1 box Betty Crocker™ Fudge Brownie Mix
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 1 cup milk chocolate chips
  • 1/2 cup whipping (heavy) cream
  • 20 caramels (from 14-oz bag), unwrapped
  • 1 cup broken pecans
  • 3/4 cup whipping (heavy) cream
  • 2 tablespoons powdered sugar
Instructions:
  • Preheat the oven to 350°F (or 325°F for a dark or nonstick pan). Grease a 10-inch springform pan with shortening. In a medium bowl, mix together the brownie mix, water, oil, and 2 eggs until combined. Stir in the chocolate chips, then spread the batter in the pan.
  • Bake for 50 to 60 minutes until the center is puffed and a toothpick inserted near the center comes out clean. Allow to cool completely for about 1 hour.
  • In a 1-quart saucepan, warm 1/2 cup whipping cream with the caramels over medium heat, stirring regularly until the caramels melt. Blend a small portion of the warm mixture with the beaten egg, then return the egg to the saucepan. Cook over medium heat for 2 to 3 minutes, stirring constantly until the mixture thickens. Add pecans, spread over the brownie, and chill uncovered in the refrigerator for at least 3 hours before serving.
  • Gently release dessert from the pan using a metal spatula and transfer it onto a serving plate. In a chilled small bowl, whip 3/4 cup of heavy cream and powdered sugar into stiff peaks using an electric mixer. Spoon whipped cream in 12 dollops around the edge of the dessert. Cut into wedges and serve. Store covered in the refrigerator.

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