Praline Caramel Divine Brownies

Yield: 48 brownies

Ingredients

Crust

• 3/4 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1/4 cup butter, melted
• 3/4 cup finely chopped pecans

Brownie

• 3 squares unsweetened chocolate, chopped
• 3/4 cup butter
• 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
• 1/4 cup milk
• 2 1/4 cups powdered sugar
• 1 tablespoon vanilla extract

Instructions

1. Heat oven to 350 degrees F. Grease a 13 x 9 inch pan.

Crust

1. Combine all ingredients. Press evenly into bottom of prepared pan.

Brownie

1. In medium saucepan over low heat, melt 3 ounces chocolate and 3/4 cup butter, stirring constantly until smooth. Remove from heat.
2. Add 1 1/2 teaspoons vanilla extract, eggs, sugar and 1/2 cup brown sugar, blend well.
3. Stir in 1 1/4 cups flour and 3/4 cup pecans, mixing well.
4. Spread over crust.
5. Bake for 22 to 32 minutes or until set. Cool.
6. Spread filling over cooled brownies.

Topping

1. In small saucepan over low heat, combine 1 oz chocolate, 3/4 cup butter and milk, stirring constantly until smooth.
2. Remove from heat and stir in powdered sugar and vanilla extract until smooth.
3. Pour over filling, spread to cover.
4. Refrigerate for 30 minutes.
5. Cut into bars, and store in refrigerator.

Attribution

Posted by bettyboop50 at Recipe Goldmine May 21, 2001.