Ingredients
1
box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
20
caramels, unwrapped (from 11-oz bag)
2
tablespoons heavy whipping cream
1/2
cup coarsely chopped pecans
3/4
cup semisweet chocolate chunks
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides with shortening or cooking spray. Make brownie batter as directed on box. Remove 1 cup brownie batter; set aside. Spread remaining batter in pan. Bake 12 minutes.
Meanwhile, in small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 minute, stirring halfway through. Continue to microwave in 15-second intervals, until smooth.
Pour caramel over partially baked brownie; carefully spread on top. Sprinkle 1/4 cup of the pecans. Drop remaining brownie batter by spoonfuls onto caramel layer; spread evenly. Sprinkle chocolate chunks and remaining 1/4 cup pecans.
Bake 32 to 35 minutes longer or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour at room temperature on cooling rack. Refrigerate 1 hour before serving. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered at room temperature.
