BUTTERSCOTCH PECAN BROWNIES
Starting with my mother's basic brownie, I made up this version as I went along. It tastes just like candy, so you'll want to ct into small squares. -Donna Hampton, Warr Acres, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 8 dozen.
Number Of Ingredients 22
Steps:
- In a microwave-safe large bowl, melt chocolate and shortening; stir until smooth. Cool slightly. In a small bowl, beat eggs and sugar until blended. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in pecans. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For filling, melt butter in a heavy saucepan over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in marshmallow creme and vanilla until smooth. Add pecans. Spread over top of brownies. Chill until set., In a small saucepan, combine caramels and cream. Cook and stir over low heat until melted and smooth; cook and stir 4 minutes longer. Spread over filling. Chill until set. , In a microwave-safe bowl, melt the chocolate and butterscotch chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in pecans; spread over caramel layer. Refrigerate for at least 4 hours or overnight. , Remove from the refrigerator 20 minutes before cutting. Cut into 1-in. squares.
Nutrition Facts : Calories 65 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 29mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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