2 November, 2013
Salted Caramel Brownies
2 large eggs
⅔ cup vegetable oil
¼ cup water
1 box (1 lb 2.3 oz) Betty Crocker® fudge brownies mix
⅔ cup pecans, coarsely chopped
4 tablespoons butter
1 bag (14 oz) caramels, approximately 50 caramels
¼ cup heavy cream
½ teaspoon vanilla
⅛ teaspoon coarse sea salt, plus additional ½ teaspoon for top of bars
Heat oven to 350°F.
Spray 9″ x 13″ pan with cooking spray.
In medium bowl, stir together eggs, oil, water and brownie mix until soft dough forms. Spread dough evenly into prepared pan, sprinkle top with ⅓ cup of the pecans.
Bake 20 to 24 minutes or until set in center and edges just begin to pull from sides of pan. Set aside to cool.
Meanwhile, in medium saucepan over medium-low heat, melt butter, caramels and cream, stirring frequently until mixture is smooth. Remove from heat. Stir in vanilla and ⅛ teaspoon salt.
Spread caramel evenly over brownie base and sprinkle with remaining pecans. Cool completely.
Sprinkle top of caramel with additional salt right before serving. To serve, cut into 4 rows by 6 rows and then cut each square diagonally into triangles.
Store in refrigerator; bring to room temperature before serving.
Adapted from a recipe on the Betty Crocker® web site. If you prefer a different brand of brownie mix, use that, sprinkle the top with ⅓ cup of the pecans and bake according your mix’s directions. Add the caramel topping after the brownies have cooled.