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4 squares unsweetened baking chocolate 3/4 cup (1-1/2 sticks butter or margarine 2 cups sugar 4 eggs 1 cup flour 1 pkg. (14 oz.) caramels, unwrapped 1/3 cup heavy or whipping cream 2 cups pecan or walnut halves, divided 1 pkg. (12 oz.) semi-sweet real chocolate chips (optional) HEAT OVEN TO 350°F (325°F for glass baking dish). Line 13x9-inch baking pan with foil, extending over edges to form handles. Generously grease foil. MICROWAVE chocolate and butter in large microwavable 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 until well blended. Spread 1/2 of the brownie batter in prepared pan. BAKE 25 minutes or until batter is firm to the touch. MEANWHILE, microwave caramels and cream in microwavable bowl on HIGH 2 minutes or until caramels begin to melt. Stir until smooth. Stir in 1 cup of the pecan halves. Gently spread caramel mixture over baked brownie batter in pan. Sprinkle with chocolate chips, if desired. Pour remaining unbaked brownie batter evenly over caramel mixture; sprinkle with remaining pecan halves. (Some caramel mixture may peek through.) BAKE an additional 30 minutes or until brownies feel firm to the touch. Cool in pan. Run knife around edges of pan to loosen brownies from sides. Lift from pan using foil as handles. Cut into squares. Makes 24. |
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