1/4 cup butter or margarine
2 oz unsweetened baking chocolate
2 eggs
1 cup sugar
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp vanilla
1/2 cup pecan halves
CARAMEL SAUCE
1/4 cup butter/margarine
1/3 cup brown sugar
3/4 cup semisweet chocolate chips
A Recipe for
Chocolate Caramel Brownies
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
This Recipe for Chocolate Caramel Brownies is one of thousands in the Recipes-to-go Dessert Cookbook.
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
If you enjoy this Chocolate Caramel Brownies Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
This is a recipe for Chocolate Caramel Brownies from the recipe cookbook of Recipes-to-go (Dessert)
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Food Tip |
Preheat oven to 350oF. Lighlt grease an 8" square pan. In small
saucepan, melt 1/4 c butter or margarine and chocolate over low heat.
Set aside. In medium bowl, beat eggs until light. Beat in sugar,
flour, salt and vanilla until blended. Stir in melted chocolate
mixture; pour batter into prepared pan. Bake for 15 minutes.
Meanwhile, prepare Caramel Sauce. In small saucepan, mix butter or
margarine and brown sugar. Bring to boil, stirring constantly. Stir
and simmer 1 minute. Remove brownies from oven and sprinkle evenly
with pecans. Gently pour caramel sauce over brownies. Return pan to
oven and bake 15 minutes longer, until caramel is bubbling.
Remove brownies from oven and sprinkle with chocolate chips. As
chocolate chips begin to melt, gently swirl with a knife. Cool
completely before cutting. Chill to harden chocolate, if necessary.
Source: Marian Hoffman, Whitman's Chocolate Cookbook.
Serves: 25
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