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Caramel Chocolate Brownies




Source of Recipe


The Pastry Shop


List of Ingredients




8 oz Walnut pieces
1 Stick butter; softened-4oz
1 c Sugar
2 Eggs
2 ts Vanilla extract
3 Squares unsweet. chocolate Melted (1 oz each)
2/3 c Flour plus
1/4 c Flour
12 1/4 oz Jar caramel topping
12 oz Semisweet chocolate chips --
About 2 cups
1/4 c Heavy cream
1/2 c Flaked coconut


Recipe



Coarsely chop walnuts. Measure out 1 cup and set aside. Finely chop remaining walnuts.
Preheat oven to 350 degrees F. In a medium bowl, beat together 1 stick butter, sugar, eggs, and vanilla with an electric mixer on medium speed until light and fluffy, 2-3 minutes. Beat in melted chocolate. Add 2/3 cup flour and beat until well blended. Stir in finely chopped nuts.
Spread batter evenly in greased, foil-lined 9x13-inch baking pan. Bake 10 minutes. In a small bowl, mix together caramel and remaining 1/4 cup flour until blended. Drizzle over partially baked brownies. Sprinkle coarsely chopped nuts over top. Return to oven and bake 20 minutes longer, or until bubbly.
Meanwhile in a 1-qt. glass bowl, heat chocolate chips with cream and remaining 1 tablespoon butter in a microwave oven on High 1-1/4 to 1-3/4 minutes or until smooth when stirred. Set glaze aside. Let brownies cool 15 minutes. Spread glaze over brownies. Sprinkle coconut on top. Refrigerate 1 hour, until glaze is set. Carefully cut into 36 (1-1/2 x 2-1/8-inch) bars. Return to refrigerator until serving time.