Caramel-Pecan Brownie Dessert

 

Makes 12 servings

• 1 package (1 lb 3.8 oz) fudge brownie mix
• ¼ cup water
• ½ cup vegetable oil
• 2 eggs
• 1 cup chocolate chips
• ½ cup whipping (heavy) cream
• 24 caramels (from 14-oz bag), unwrapped
• 1 egg, beaten
• 1 cup broken pecans
• 2 tablespoons powdered sugar
• Cocoa, if desired

1. Heat oven to 350F (180C) ; grease bottom and side of 10-inch springform pan with shortening.
2. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended ; stir in chocolate chips and spread in pan.
3. Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean ; cool completely, about an hour.
4. Meanwhile, in 1-quart sauce pan, heat ½ cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted.
5. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan ; cook over medium heat 2 to 3 minutes, stirring constantly, until thickened.
6. Stir in pecans and spread over brownie ; refrigerate uncovered at least 3 hours until chilled.
7. Run metal spatula around side of pan to loosen dessert ; remove side of pan.
8. Transfer base to serving plate ; in chilled small bowl, beat ¾ cup whipping cream and the powdered sugar with electric mixer until stiff peaks form.
9. Spoon whipped cream in 12 dollops around edge of dessert ; sprinkle lightl with cocoa.
10. Cut into wedges to serve ; store covered in refrigerator.

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