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Recipe

Caramel-Drizzled Brownie Hearts

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Love brownies? Here's a special way to love every chocolaty crumb.

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( 51 Ratings)

51 Ratings

5 Stars 55%

4 Stars 22%

3 Stars 16%

2 Stars

1 Stars

Member Reviews ( 10 )

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PREP TIME 20 Min
TOTAL TIME 2 Hr 55 Min
SERVINGS 8

1: box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

: Water, vegetable oil and egg called for on brownie mix box

36: caramels, unwrapped (from 14 oz bag)

2: tablespoons whipping cream

1/3: cup chopped pecans

Save $$$ on your favorite brands

1 Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 9-inch square pan with foil. Grease bottom only of foil with shortening or cooking spray. Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours.
2 Using foil to lift, remove brownie from pan. Remove foil. With deep 3-inch heart-shaped cookie cutter, cut 8 brownies.
3 In medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring every minute, until caramels are melted.
4 Arrange brownies on serving plate. Drizzle caramel mixture over brownies. Sprinkle with pecans.

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Expert Tips

Make double-chocolate brownie hearts by drizzling with chocolate syrup instead of the caramel.

Use a deep 2-inch heart-shaped cookie cutter, for 18 smaller brownie hearts.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Brownie Heart)

Calories 490

(Calories from Fat 150),

Total Fat 17g

(Saturated Fat 4g,
Trans Fat 0g),

Cholesterol 30mg;
Sodium 290mg;
Total Carbohydrate 80g

(Dietary Fiber 2g,
Sugars 53g),

Protein 4g;

Percent Daily Value*:

Exchanges:

2 Starch;
0 Fruit;
3 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 10 Reviews View All

Posted 6/1/2009 11:51:34 AM REPORT ABUSE sweet1diana said:

Rating:

This recipe is great and all but can someone give me a tip on what to use to drizzle the caramel. It is very hot after its been microwaved and hard to handle. Also after I drizzled all 12 brownies I put the pecans on top but they didnt stick because the caramel dried up quickly. Anyone with tips or advice for this recipe.

This reply was: Helpful Inspiring

Posted 4/10/2009 2:41:16 PM REPORT ABUSE thelberg said:

Rating:

Yummy! I love brownies, and what a great way to dress them up with little effort! In response to sweetdiana, who had a question about difficulty in drizzling the brownies with the hot caramel sauce: instead of melting caramels, use caramel ice cream topping from a jar (Mrs. Richardson's Butterscotch Caramel Fudge is my personal favorite!). Just microwave the jar of caramel sauce for a few seconds, then take out a spoonful and drizzle over the top of the brownies. This way you can do a brownie or two at a time and then quickly sprinkle the nuts on top (if using) before the caramel sets up so they will stick. Voila!

This reply was: Helpful Inspiring

Posted 3/26/2008 3:02:22 PM REPORT ABUSE Rastis said:

Rating:

This is an absolutely delicious recipe. I don't think I've ever tasted brownies this good. The caramel and pecans put them over-the-top in taste. I cut them into smaller more bite-size pieces instead of the heart shape and I got so many more servings. You don't need so many caramels though. I had about 1/2 the caramel sauce left over. But, it was an excuse to make them again! Thanks for the great recipe.

This reply was: Helpful Inspiring