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Caramel-Pecan Chocolate Dessert

Chocolate chips in the batter and a nutty caramel topping turn basic brownies into a dazzling dessert.

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( 201 Ratings)

201 Ratings

5 Stars 25%

4 Stars 30%

3 Stars 34%

2 Stars

1 Stars

Member Reviews ( 8 )

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Prep Time 20 min
Total Time 5 hr 15 min
Servings 12

Ingredients

1: package (1 lb 3.8 oz) Betty Crocker® fudge brownie mix

1/4: cup water

1/2: cup vegetable oil

2: eggs

1: cup milk chocolate chips

1/2: cup whipping (heavy) cream

20: caramels (from 14-oz bag), unwrapped

1: egg, beaten

1: cup broken pecans

3/4: cup whipping (heavy) cream

2: tablespoons powdered sugar

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Directions

1 Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°). Grease bottom and side of 10-inch springform pan with shortening. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended. Stir in chocolate chips. Spread in pan.
2 Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour.
3 Meanwhile, in 1-quart saucepan, heat 1/2 cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.
4 Run metal spatula around side of pan to loosen dessert; remove side of pan. Transfer dessert on pan base to serving plate. In chilled small bowl, beat 3/4 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert. Cut into wedges to serve. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

Mark the top of the dessert with a knife before adding the whipped cream garnish. That way, you’ll know the whipped cream will be centered on each serving.

Whipped cream from a spray can works great for this recipe--and saves the time of whipping the cream.

Make the dessert up to 24 hours ahead and refrigerate. Up to 2 hours before serving, beat the cream with the powdered sugar as directed.

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

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 600
Calories from Fat: 340),

% Daily Value

Total Fat: 38g; 38%
(Saturated Fat 14g, 14% Trans Fat 0g 0% ),
Cholesterol: 110mg; 110%;
Sodium: 85mg; 85%;
Total Carbohydrate: 57g; 57%
(Dietary Fiber 3g 3% Sugars 41g 41% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 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; 7 Fat;

Carbohydrate Choices:

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

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 3/3/2013 2:45:29 AM REPORT ABUSE jmgaddis said:

Rating:

this was easy to make and very rich and delicious to eat. 1st time i ever made homemade whipped cream, it was yummy and so easy. will definitely make this again.

This reply was: Helpful Inspiring

Posted 12/11/2011 4:33:10 PM REPORT ABUSE woolftwo said:

Rating:

Loved this dessert. However, I did skip the chocolate chips on purpose. That would have just been way too much chocolate for my taste. Absolutely, perfectly easy and delicious.

This reply was: Helpful Inspiring