Caramel-Pecan Brownie Cake

Name: Caramel-Pecan Brownie Cake
Prep time: 4 h 35 min
Cook time: 4 h 35 min
Total time: 4 h 35 min
Yield: 16
Cuisine: American
Ingredients: 1 box (1 lb 2.3 oz) Betty fudge brownie mix; 595 grams caramels (about 75 caramels from two 14-oz bags); 3 eggs; 177 milliliters evaporated milk; 237 milliliters finely chopped pecans; 355 milliliters semisweet chocolate chips; 158 milliliters vegetable oil; 1 teaspoon vegetable oil; 59 milliliters water

Caramel-Pecan Brownie Cake might be just the American recipe you are searching for. For 94 cents per serving, you get a dessert that serves 16. One serving contains 532 calories, 7g of protein, and 29g of fat. From preparation to the plate, this recipe takes approximately 4 hours and 35 minutes. Head to the store and pick up pecans, evaporated milk, eggs, and a few other things to make it today.

Instructions

Heat oven to 350F. Wrap outside of 9-inch springform pan with heavy-duty foil; spray inside of pan with cooking spray. In 2-quart saucepan, heat caramels and milk over low heat about 15 minutes, stirring frequently, until caramels are melted and smooth.

Ingredients you will need

Cooking Spray

Caramel Candy

Milk

Wrap

Equipment you will use

Springform Pan

Sauce Pan

Aluminum Foil

Oven

Remove from heat.

In large bowl, stir brownie mix, 2/3 cup oil, the water and eggs until well blended. Stir in 1 cup of the chocolate chips and 1/2 cup of the pecans.

Ingredients you will need

Chocolate Chips

Brownie Mix

Pecans

Water

Egg

Cooking Oil

Equipment you will use

Bowl

Pour into pan. Gently and evenly drizzle 3/4 cup of the caramel sauce over batter; gently swirl caramel sauce through batter with knife. (Cover and refrigerate remaining caramel sauce to serve with cake.)

Ingredients you will need

Caramel Sauce

Equipment you will use

Knife

Frying Pan

Bake 1 hour to 1 hour 10 minutes or until top springs back when touched lightly in center.

Equipment you will use

Oven

In 1-quart saucepan, melt remaining 1/2 cup chocolate chips and 1 teaspoon oil over low heat, stirring constantly, until smooth.

Ingredients you will need

Chocolate Chips

Cooking Oil

Equipment you will use

Sauce Pan

Drizzle over warm cake.

Sprinkle with remaining 1/2 cup pecans. Cool 30 minutes. Run knife around side of pan to loosen cake. Refrigerate about 2 hours 15 minutes or until chocolate is set.

Ingredients you will need

Chocolate