I renamed these "Devil Brownies" because they are bad, bad, bad! They are so bad they are really good. You won't be able to eat just one. This is why I make them only one time a year. If you don't have will power, don't make these....Molly, I'm talking to you! :) I make a 9x13 pan and then freeze most of them, taking only one out at a time for consumption. Everyone loves these and every time I serve them to people, they ALWAYS ask for the recipe. The only problem is this is a more labor intensive recipe - just remember the outcome is well worth the effort. So, if you do not have patience, just skip this entry.
The original recipe is here, her picture is much better than mine.
1 ½ cup chopped pecans
12 ounces bittersweet chocolate
2 sticks butter (I use salted, but if you like a less salty taste, use unsalted)
1 1/2 cups sugar
4 large eggs
1 tablespoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon salt
1 bag of caramel bits!
1/3 cup heavy cream
1 ½ cup semi-sweet mini chocolate chips
Preheat oven to 350 degrees F.
Meanwhile, line a 13×9 inch pan with Release foil or parchment paper. You could also just line with foil and spray the foil. Make sure to spray the sides so the caramel won’t stick to the sides.
Place chocolate and butter in a double broiler until melted. (you could also do this in the microwave) Let cool for about 5 minutes. While chocolate cools, in a separate bowl beat sugar and eggs on high speed of an electric mixer for 3 entire minutes. Beat in vanilla. Stir chocolate mixture into the egg mixture. Using a mixing spoon or wire whisk, stir in flour and salt. Pour about half of this batter into the lined pan and bake for 20 minutes.
Cool for 20 minutes. While first layer cools, prepare filling.
Put caramel bits in a saucepan with the 1/3 cup of cream.
Heat on medium low, stirring often, until caramels are melted. Stir about half of the chopped pecans into the caramel. Pour the caramel mixture over the brownie layer.
Spread the remaining brownie mix over the caramel filling. It is kind of tricky, so do your best, but don’t worry about covering all the caramel. Scatter chocolate chips and remaining pecans over the top.
Bake at 350 degrees for another 20 minutes or until the top batter appears set but not dry. Allow brownies to cool completely (this should take a few hours). I like to cool them and then chill them because it makes slicing easier.
Lift brownies from pan and place on a big cutting board. Slice into whatever size you feel like, just be warned, they are VERY rich!