Caramel Pecan Brownies

Looking for a dessert made using Gold Medal® all-purpose flour? Then check out these caramel and pecan brownies – a crunchy treat! MORE+ LESS-

By Betty Crocker Kitchens

October 26, 2010

cup sugar

1/2

cup shortening

teaspoon vanilla

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 coarsely chopped pecans

caramels

tablespoon milk

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1

Heat oven to 350°. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Mix sugar, shortening, vanilla and eggs in large bowl. Stir in flour, cocoa, baking powder and salt. Spread in pan. Sprinkle with pecans.
2

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
3

Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies. Cool completely, about 1 hour. For brownies, cut into 4 rows by 4 rows.