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Categories:Viewed: 27 - Published at: 4 years ago
Ingredients
- 75 pieces Caramel Candy
- 3/4 cups Evaporated Milk
- 1 box Mix Fudge Brownies (1lb 3oz)
- 2/3 cups Canola Oil Plus 1 Teaspoon, Divided
- 3 whole Eggs
- 1/4 cups Water
- 1-1/2 cup Semi-sweet Chocolate Chips, Divided
- 1 cup Finely Chopped Pecans, Divided
Method
- Begin by preheating the oven to 350 degrees. Wrap the outside of a 9-inch springform pan with heavy duty foil and spray the inside of the pan with cooking spray.
- In a small saucepan, melt together the caramels and evaporated milk over low heat, stirring frequently. Remove from heat and set aside.
- In a mixing bowl, mix together the brownie mix, 2/3 cup oil, eggs, and water until well blended. Stir in 1 cup of chocolate chips and 1/2 cup of pecans. Pour mixture into the springform pan. Drizzle the batter with 3/4 cup of caramel sauce. Run a knife through the batter to swirl the caramel throughout. Cover and refrigerate remaining caramel sauce to serve with the cake.
- Bake the cake for 1 hour to 1 hour and 10 minutes. The top should spring back when lightly touched in the center.
- In a small saucepan, melt together the remaining 1/2 cup of chocolate chips and teaspoon of oil over low heat, stirring constantly. Pour over the pan of warm brownies and spread to cover. Sprinkle with remeaning 1/2 cup of pecans. Allow to cool for 30 minutes and then run a knife around the edges of the cake to loosen in from the pan. Place the cake (still in the pan) in the refrigerator for about 2 hours or until the chocolate is set.
- Remove sides of pan and serve cake with warmed caramel sauce drizzled on top.
