Caramel-Pecan Brownie Cake

1. 1

   Preheat oven to 350 degrees.

2. 2

   Wrap outside of a 9 inch springform pan with heavy duty aluminum foil.

3. 3

   Spray inside of pan with cooking spray.

4. 4

   Heat caramels and milk in a 2 quart saucepan over low heat for about 15 minutes, stirring frequently, until the caramels are melted and smooth, and then remove from heat.

5. 5

   Stir brownie mix, water, 1/2 cup vegetable oil and the eggs in a large bowl until well blended.

6. 6

   Stir in 1 cup of the chocolate chips and 1/2 cup of the pecans.

7. 7

   Pour into pan.

8. 8

   Evenly drizzle 3/4 cup of the caramel sauce over batter and gently swirl the caramel sauce through batter with a knife.

9. 9

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

10. 10

    Melt remaining 1/2 cup chocolate chips and 1 teaspoon vegetable oil in a 1 quart saucepan over low heat, stirring constantly, until smooth.

11. 11

    Drizzle over warm cake.

12. 12

    Sprinkle with remaining 1/2 cup pecans.

13. 13

    Refridgerate about 2 hours 15 minutes or until chocolate is set.

14. 14

    Remove side of pan.

15. 15

    Microwave caramel sauce until warm.

16. 16

    Cut cake into wedges.

17. 17

    Drizzle each serving with about 1 tablespoon of caramel sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.