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Double Chocolate-Caramel-Fudge Brownies
Double Chocolate-Caramel-Fudge Brownies
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Prep Time:
30 minutes
Total Time:
3 hours
Decadent chocolate caramel fudge brownie with nuts and fresh strawberries - a heavenly dessert!
Ingredients:
  • 1 package (14 oz) caramels, unwrapped
  • 1/2 cup evaporated milk
  • 1 cup butter
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 4 eggs, slightly beaten
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 3/4 cup unsweetened baking cocoa
  • 1/4 teaspoon salt
  • 1 package (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
  • 1 1/2 cups chopped pecans
  • 1 teaspoon oil
Instructions:
  • Preheat the oven to 350°F and grease a 13x9-inch pan. In a small saucepan, melt caramels with milk over low heat until smooth, stirring often.
  • Melt butter in a medium saucepan over low heat, then take it off the heat. Add sugar, vanilla, and eggs, followed by flour, cocoa, and salt, mixing until well combined. Fold in 1 1/2 cups of chocolate chunks and 1 cup of pecans. Spread batter evenly in the pan.
  • Evenly drizzle caramel filling over batter to ensure it covers the entire surface without pooling or sinking to the bottom.
  • Bake until firm, about 35 to 40 minutes.
  • In a small saucepan, melt the remaining 1/2 cup chocolate chunks with oil over low heat until smooth. Drizzle the melted chocolate over warm brownies and sprinkle with the remaining 1/2 cup pecans, gently pressing them in. Let the brownies cool for 20 minutes, then refrigerate for 1 hour and 30 minutes until the chocolate sets. Cut into squares and if refrigerated longer, allow them to stand at room temperature for 20 minutes before serving.

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