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4 squares unsweetened baking chocolate
Heat oven to 350°F. Grease foil-lined 13"x9" baking pan.
Microwave chocolate squares and butter in microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour.
Spread 1/2 of batter in prepared pan. Bake 25 minutes, or until batter is firm to the touch.
Meanwhile, microwave caramels and cream in microwaveable bowl on HIGH 3 minutes or until caramels begin to melt. Whisk until smooth. Stir in 1 cup of nuts.
Gently spread caramel mixture over brownie batter in pan. Sprinkle with chocolate chips, if desired. Pour remaining unbaked brownie batter evenly over caramel mixture, sprinkle with remaining nuts. (It's OK for some caramel mixture to peek through.)
Bake an additional 30 minutes. Cool in pan. Run knife around the edge of pan to loosen brownies from sides. Lift from pan using foil as handles. Cut into 24 fudge brownies or add Caramel Frosting (click here for recipe).
Posted by Sandy Loeffler
Nutritional Info Per Serving: N/A
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
4 eggs
1 cup flour
1 package (14 oz.) caramels, unwrapped
1/3 cup heavy cream
2 cups pecans or walnut halves, divided
1 package (12 oz.) semi-sweet chocolate chips