Praline & Caramel Divine Brownies
Source of Recipe
Laura
List of Ingredients
Crust:
3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
3/4 cup finely chopped pecans
Brownie:
3 squares unsweetened chocolate, chopped
3/4 cup butter or margarine
1 1/2 teaspoons vanilla extract
3 eggs
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
1 1/4 cups all-purpose flour
3/4 cup chopped pecans
Filling:
1 can ready to spread caramel pecan frosting supreme
Topping:
1 square unsweetened chocolate, chopped
1/4 cup butter or margarine
1/4 cup milk
2 1/4 cups powdered sugar
1 tablespoon vanilla extractRecipe
Heat oven to 350 degrees F. Grease 13 x 9-inch pan.
Combine all crust ingredients. Press evenly into bottom of prepared pan.
In medium saucepan over low heat, melt 3 ounces chocolate and 3/4 cup butter, stirring constantly until smooth. Remove from heat. Add 1 1/2 teaspoons vanilla extract, eggs, sugar and 1/2 cup brown sugar, blend well. Stir in 1 1/4 cups flour and 3/4 cup pecans, mixing well. Spread over crust. Bake for 22 to 32 minutes or until set. Cool.
Spread filling over cooled brownies.
In small saucepan over low heat, combine 1 oz chocolate, 3/4 cup butter and milk, stirring constantly until smooth. Remove from heat and stir in powdered sugar and vanilla until smooth. Pour over filling, spread to cover.
Refrigerate for 30 minutes. Cut into bars and store in refrigerator.
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