Caramel Pecan Brownie Cake (Kopie)
Caramel Pecan Brownie Cake
Recipe from Betty Crocker
•75 caramels (from two 14 oz. bags)
•3/4 cup evaporated milk
•1 box mix fudge brownies (1lb 3oz. box)
•2/3 cup vegetable oil (I use canola)
•1/4 cup water
•3 eggs
•1 1/2 cups semi-sweet chocolate chips
•1 cup finely chopped pecans
•1 teaspoon vegetable oil (or canola)
Begin by pre-heating the oven to 350 degrees. Wrap outside of 9 inch springform pan with heavy duty foil and spray inside of pan with cooking spray.
In a small saucepan, melt together the caramels and evaporated milk over low heat, stirring frequently. Remove from heat and set aside.
In a mixing bowl, mix together the brownie mix, oil, eggs, and water until well blended. Stir in 1 cup of chocolate chips and 1/2 cup of pecans. Pour mixture into the springform pan. Drizzle the batter with 3/4 cup of caramel sauce. Run a knife through the batter to swirl the caramel throughout. Cover and refrigerate remaining caramel sauce to serve with the cake.
Bake the cake for 1 hour to 1 hour and 10 minutes. The top should spring back when lightly touched in the center.
In a small saucepan, melt together the remaining 1/2 cup of chocolate chips and teaspoon of oil over low heat, stirring constantly. Pour over the pan of warm brownies and spread to cover. Sprinkle with remeaning 1/2 cup of pecans. Allow to cool for 30 minutes and then run a knife around the edges of the cake to loosen in from the pan. Place the cake (still in the pan) in the refrigerator for about 2 hours or until the chocolate is set.
Remove sides of pan and serve cake with warmed caramel sauce drizzled on top.
http://bunsinmyoven.com/2010/06/02/caramel-pecan-brownie-cake/
Recipe from Betty Crocker
•75 caramels (from two 14 oz. bags)
•3/4 cup evaporated milk
•1 box mix fudge brownies (1lb 3oz. box)
•2/3 cup vegetable oil (I use canola)
•1/4 cup water
•3 eggs
•1 1/2 cups semi-sweet chocolate chips
•1 cup finely chopped pecans
•1 teaspoon vegetable oil (or canola)
Begin by pre-heating the oven to 350 degrees. Wrap outside of 9 inch springform pan with heavy duty foil and spray inside of pan with cooking spray.
In a small saucepan, melt together the caramels and evaporated milk over low heat, stirring frequently. Remove from heat and set aside.
In a mixing bowl, mix together the brownie mix, oil, eggs, and water until well blended. Stir in 1 cup of chocolate chips and 1/2 cup of pecans. Pour mixture into the springform pan. Drizzle the batter with 3/4 cup of caramel sauce. Run a knife through the batter to swirl the caramel throughout. Cover and refrigerate remaining caramel sauce to serve with the cake.
Bake the cake for 1 hour to 1 hour and 10 minutes. The top should spring back when lightly touched in the center.
In a small saucepan, melt together the remaining 1/2 cup of chocolate chips and teaspoon of oil over low heat, stirring constantly. Pour over the pan of warm brownies and spread to cover. Sprinkle with remeaning 1/2 cup of pecans. Allow to cool for 30 minutes and then run a knife around the edges of the cake to loosen in from the pan. Place the cake (still in the pan) in the refrigerator for about 2 hours or until the chocolate is set.
Remove sides of pan and serve cake with warmed caramel sauce drizzled on top.
http://bunsinmyoven.com/2010/06/02/caramel-pecan-brownie-cake/
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