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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I think this came from a Pillsbury cookbook. I clipped it because it's made in a 9x9 inch pan, and that's the size I have. I use margarine for the shortening. Ingredients:
1 cup sugar |
1/2 cup shortening |
1 teaspoon vanilla |
2 eggs |
2 1/3 cups all-purpose flour |
1/2 cup cocoa |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
12 caramels |
1 tablespoon milk |
1/2 cup chopped pecans |
1/2 cup semi-sweet chocolate chips |
1 teaspoon shortening |
Directions:
1. Heat oven to 350 degrees F. Grease bottom and sides of square 9x9 inch pan with shortening. Mix sugar, 1/2 cup shortening, vanilla and eggs in medium bowl with wooden spoon. Stir in flour, cocoa, baking powder and salt.
2. Spread batter in pan and bake 20-25 minutes until toothpick inserted in center come out clean.
3. Heat camamels and milk in saucepan over low heat, stirring frequently until caramels melt. Driszzle over warm brownies and sprinkle with pecans.
4. Place chocolate chips and 1 tsp shortening in small microwavable bowl. Microwave uncovered on 1/2 power 1-2 minutes, stirring halfway through until chocolate is meleted. Drizzle chocolate over pecans.
5. Leave to cool completely (about 1 hour). Cut brownies into 4x4 rows.
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