Categories: Brownies, Dessert

Ingredients

• 1 (19 1/2 ounce) package brownie mix
• 1/2 cup vegetable oil
• 1/4 cup water
• 2 eggs
• 1 1/2 cups semi-sweet chocolate chips, divided
• 1 cup coarsely chopped pecans
• 16 caramels, unwrapped
• 1 1/2 tablespoons milk

Directions

1. Preheat oven to 350°; position a rack in the lower third of the oven.

2. Spray the bottom only of an 8-inch square baking pan with cooking spray.

3. In a bowl, mix the brownie mix, oil, water, and eggs with a wooden spoon until just blended and all dry ingredients are moistened.

4. Stir in ¾ cup chocolate chips; spread batter into prepared pan.

5. Bake 40-44 minutes or until pick comes out clean or almost clean (do not overbake).

6. During last 10 minutes of baking, sprinkle the top with the pecans (so that they will toast).

7. Remove form oven and immediately sprinkle with remaining chocolate chips.

8. Transfer pan to a wire rack.

9. In a medium saucepan set over low heat, melt the caramels with milk until melted and smooth.

10. Drizzle caramel over brownies and cool completely.

11. Cut into squares.

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