MAPLE CARAMEL FUDGE BROWNIES
Al WoodThese gooey, crunchy bars always hit the spot when you're looking for that perfect combo of chocolate and caramel!
Maple Caramel Fudge Brownies
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Al Wood
Servings
24
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
- 16-ounce jar of caramel sauce
- ½ cup evaporated milk
- 1 cup butter
-
2 cups Wood’s Vermont Maple Sugar
- 2 teaspoons vanilla
- 4 eggs, slightly beaten
- 1 ¼ cups all-purpose flour
- ¾ cup unsweetened baking cocoa
- ¼ teaspoon salt
- 2 cups semisweet chocolate chunks
- 1 ½ cups chopped pecans
- 1 teaspoon of oil of your choice
Directions
- Heat oven to 350° F.
- Generously grease the bottom and sides of a 9 x 13-inch pan with shortening.
- In a 2- quart saucepan, melt butter over low heat.
- Remove from heat. Stir in sugar, vanilla, and eggs until well blended.
- Stir in flour, cocoa, and salt.
- Stir in 1 ½ cups of the chocolate chunks and 1 cup of the pecans.
- Spread evenly in the 9 x 13 pan.
- Gently and evenly drizzle caramel sauce over the batter, preventing large pockets of caramel from reaching the bottom of the bars. Caramel will cover the entire surface of the batter.
- Bake for 30 minutes or until a toothpick comes clean when inserted
- In a 1-quart saucepan, heat the remaining ½ cup of the chocolate chunks and oil over low heat, stirring frequently, until smooth.
- Drizzle over warm brownies.
- Sprinkle with remaining ½ cup pecans; press in lightly.
- Cool until the chocolate is set.
Recipe Note
Using a table knife, cut around the edge of the pan. Brownies will lift out of the pan easier.