
INGREDIENTS:
- 1 package (1 lb 3.8 oz) Betty Crocker™ fudge brownie mix
- 1/4 cup water
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup milk chocolate chips
- 1/2 cup whipping (heavy) cream
- 20 caramels (from 14-oz bag), unwrapped
- 1 egg, beaten
- 1 cup broken pecans
- 3/4 cup whipping (heavy) cream
- 2 tablespoons powdered sugar
Directions:
- Heat oven to 350°F (if using
dark or nonstick pan, heat oven to 325°). Grease bottom and side of 10-inch springform pan with shortening. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended. Stir in chocolate chips. Spread in pan. - Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean.
- Cool completely, about 1 hour.
- Meanwhile, in 1-quart saucepan, heat 1/2 cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted.
- Stir
small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan. - Cook over medium heat 2 to 3 minutes, stirring
constantly, until thickened. - Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.
- Run metal spatula around side of pan to loosen dessert; remove side of
pan . - Transfer dessert on pan base to serving plate.
- In
chilled small bowl, beat 3/4 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. - Spoon whipped cream in 12 dollops around edge of dessert.
- Cut into wedges to serve. Store covered in
refrigerator .