When I was a cheerleader in High School, we had several bake sales, to raise funds for our uniforms and trips. I often made these scrumptious, rich brownies. They were usually the first to be sold. If you are in need of a gooey, chocolate, caramel fix today, these are the brownies to sink your teeth into! You can also leave the chocolate chips out of the brownie batter, or substitute white chocolate chips instead.
YOU WILL NEED:
3/4 cup all-purpose flour
1/2 cup Baking Cocoa
*I use Nestle
The recipe calls for 1/2 cup, but I use slightly less, if you like Dk. Chocolate brownies… add it all
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
1 cup chopped pecans or other nut
3/4 cup White Chocolate Morsels
1/2 cup caramel ice cream topping
3/4 cup Semi-Sweet or milk Chocolate Morsels
DIRECTIONS:
PREHEAT oven to 350° F. Grease 8-inch-square baking pan. COMBINE flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels.( optional….you can use more nuts or use white chocolate chips instead) Spread evenly over caramel topping.BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
