1 1/2 cup semisweet or milk chocolate chips, divided
1 cup coarsely
16 caramels, unwrapped
1 1/2 tablespoons milk
Heat oven to 350 degrees F. For dark pan, preheat to 325 degrees F. Position
a rack in the lower third of the oven. Spray the bottom only of an 8- square baking
pan with nonstick pan or foil line the pan.
In a medium mixing bowl, mix brownie mix, oil, water, and eggs with a wooden
spoon until just blended and add dry ingredients are moistened.
Stir in 3/4 cup
of the chocolate chips.
Spread batter into prepared pan.
Bake for 40-44 minutes or until a wooden pick inserted 2 inches from side of pan
comes out clean or almost clean. Do not over-bake.
During last 10 minutes of baking, sprinkle the top with the pecans so that they
Remove from oven and immediately sprinkle with remaining chocolate chips.
Transfer to a wire rack.
In a medium pan, set over low heat, melt the caramels with the milk until melted
Drizzle caramel over brownies and cool completely.