| 1 | cup sugar |
| 1/2 | cup shortening |
| 1 | teaspoon vanilla |
| 2 | eggs |
| 2/3 | cup Gold Medal® all-purpose flour |
| 1/2 | cup baking cocoa |
| 1/2 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 1/2 | cup chopped pecans, if desired |
| 12 | vanilla caramels |
| 1 | tablespoon milk |
| 1. | Heat oven to 350ºF. Grease bottom and sides of square pan, 9x9x2 inches. |
| 2. | Mix sugar, shortening, vanilla and eggs in medium bowl. Stir in flour, cocoa, baking powder and salt. |
| 3. | Spread batter in pan; sprinkle with pecans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. |
| 4. | Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies. Cool completely. For 16 brownies, cut into 4 rows by 4 rows. |
|
| If you like, save some time by substituting caramel topping for the caramels and milk. You'll enjoy the same great taste and have more time for eating brownies! |
Nutrition Information:
170 ( 70 ); 8 g ( 3 g); 25 mg; 80 mg; 24 g ( 1 g); 2 g 0%; 0%; 2 %; 4 % 1 ; 1/2 ; 1 1/2