Caramel-Pecan Brownies

Serves: 6
Total Calories: 457


1 cup sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 eggs
2/4 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts, if desired
1/2 cup , coarsely chopped pecans
12 vanilla caramels
1 tablespoon milk


1. Heat oven to 350°. Grease square pan, 9 × 9 × 2 inches.

2. Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir remaining ingredients except walnuts. Stir in walnuts.

3. Spread batter evenly in pan. Sprinkle pecans over the batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Heat vanilla caramels and milk over low heat, and stir until everything is melted and smooth. Drizzle caramel over warm brownies. Cool completely. Cut into 4 rows by 4 rows.

wing it!
Pop a pan of brownie mix in the oven or make these tasty tidbits and let them bake while you enjoy lunch.

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 457
Calories from Fat: 262

This Caramel-Pecan Brownies recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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