Title: Brownies ( Caramel Chocolate )
Categories: Misc
Yield: 36 Servings
| 8 | oz | Walnut pieces |
| 4 | oz | Butter (plus 1 tbs) - softened |
| 1 | c | Sugar |
| 2 | | Eggs |
| 2 | ts | Vanilla extract |
| 3 | oz | Unsweetened chocolate |
| | | Squares; melted |
| 2/3 | c | Flour (plus 1/4 cup) |
| 1 | pk | Caramel topping (12.25 oz) |
| 12 | oz | Semisweet chocolate chips |
| 1/4 | c | Heavy cream |
| 1/2 | c | Coconut flakes |
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation
Time: 0:52 1. Coarsely chop walnuts. Measure out 1 cup and set aside.
Finely chop remaining walnuts. 2. Preheat oven to 350 F. In a medium bowl,
beat together 1 stick butter, sugar, eggs, and vanilla with an electric
mixer on medium until light and fluffy, 2 to 3 mins. Beat in melted
chocolate. Add 2/3 cup flour and beat until well blended. Stir in finely
chopped nuts. 3. Spread batter evenly in greased, foil-lined 9 x 13- inch
baking pan. Bake 10 mins. 4. In a small bowl, mix together caramel and
remaining 1/4 cup clour until blended. Drizzle over partially baked
brownies. Sprinkle coarsely chopped nuts over top. Return to oven and bake
20 mins longer, or until bubbly. 5. Meanwhile, in a 1-qt glass bowl, heat
chocolate chips with cream and remaining 1 Tbs butter in microwave on High
1 1/4 to 1 3/4 mins, or until smooth when stirred. Set aside glaze. 6. Let
brownies cool 15 mins. Spread glaze over brownies. Sprinkle coconut on top.
Refrigerate 1 hour, or until glaze is set. Carefully cut into 36 (1 1/2 x 2
1/8-inch) bars. Return to refrigerator until serving time.