Caramel-pecan Brownie Cake

Total Time: 5 hrs 15 mins Preparation Time: 40 mins Cook Time: 4 hrs 35 mins

Ingredients

• Servings: 16
• 21 ounces caramels (about 75 caramels)
• 3/4 cup evaporated milk
• 20 ounces fudge brownie mix
• 1/4 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup finely chopped pecans
• 1 teaspoon vegetable oil

Recipe

• 1 preheat oven to 350 degrees.
• 2 wrap outside of a 9 inch springform pan with heavy duty aluminum foil.
• 3 spray inside of pan with cooking spray.
• 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 stir brownie mix, water, 1/2 cup vegetable oil and the eggs in a large bowl until well blended.
• 6 stir in 1 cup of the chocolate chips and 1/2 cup of the pecans.
• 7 pour into pan.
• 8 evenly drizzle 3/4 cup of the caramel sauce over batter and gently swirl the caramel sauce through batter with a knife.
• 9 bake for 1 hour to 1 hour and 10 minutes or until top springs back when touched lightly in center.
• 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 drizzle over warm cake.
• 12 sprinkle with remaining 1/2 cup pecans.
• 13 refridgerate about 2 hours 15 minutes or until chocolate is set.
• 14 remove side of pan.
• 15 microwave caramel sauce until warm.
• 16 cut cake into wedges.
• 17 drizzle each serving with about 1 tablespoon of caramel sauce.