Title: CARAMEL CHOCOLATE BROWNIES
Categories: Brownies, Chocolate
Yield: 36 Servings
8 oz Walnut pieces
1 Stick butter; softened-4oz
1 c Sugar
2 ts Vanilla extract
3 Squares unsweet. chocolate Melted (1 oz each)
2/3 c Flour plus
1/4 c Flour
12 1/4 oz Jar caramel topping
12 oz Semisweet chocolate chips --
About 2 cups
1/4 c Heavy cream
1/2 c Flaked coconut
Coarsely chop walnuts. Measure out 1 cup and set aside. Finely
chop remaining walnuts.
Preheat oven to 350 degrees F. In a medium bowl, beat together 1
stick butter, sugar, eggs, and vanilla with an electric mixer on
medium speed until light and fluffy, 2-3 minutes. Beat in melted
chocolate. Add 2/3 cup flour and beat until well blended. Stir in
finely chopped nuts.
Spread batter evenly in greased, foil-lined 9x13-inch baking pan.
Bake 10 minutes. In a small bowl, mix together caramel and
remaining 1/4 cup flour until blended. Drizzle over partially
baked brownies. Sprinkle coarsely chopped nuts over top. Return
to oven and bake 20 minutes longer, or until bubbly.
Meanwhile in a 1-qt. glass bowl, heat chocolate chips with cream
and remaining 1 tablespoon butter in a microwave oven on High
1-1/4 to 1-3/4 minutes or until smooth when stirred. Set glaze
aside. Let brownies cool 15 minutes. Spread glaze over brownies.
Sprinkle coconut on top. Refrigerate 1 hour, until glaze is set.
Carefully cut into 36 (1-1/2 x 2-1/8-inch) bars. Return to
refrigerator until serving time.
Source: 365 Great Chocolate Desserts.
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