Caramel Brownies

WARNING!!!  These are not for the faint-of-heart.  These should only be eaten by extreme chocolateholics.

Absolutely, the richest, most decadent dessert I have ever made.  These leave my Snickers bars in the dust.  A brownie base is cooked alone and then smothered with creamy caramel and another layer of brownie batter along with chocolate chips and chopped pecans.  I prefer to eat these slightly chilled, just because they are so gooey.  And they are much easier to cut up if chilled, much less messy!  Cut these on the small-size....a little goes a long, long way!

CARAMEL BROWNIES

For the brownies:
1 cup (2 sticks) butter
12 oz bittersweet or semisweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 Tbsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp salt
1 1/2 cups pecans, coarsely chopped (optional)
1 cup semisweet chocolate chips

For the caramel filling:
14 oz caramel candies, unwrapped
1/3 cup heavy cream (I have used everthing from half&half to skim with fine results)

Preheat the oven to 350.  Line a 9x13 baking pan with foil and grease the foil well with butter or cooking spray.  In a large, microwave-safe bowl, combine the chopped chocolate and butter.  Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals.  Whisk in the sugar, eggs, and vanilla until incorporated.  Stir in the flour and salt just until combined.  Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes.  Remove from the oven (keep the oven on) and let the brownies cool for 20 minutes.

Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat.  Toast, stirring occassionally, until fragrant and light golden brown (keep a close eye on them, do not use them if they burn).  Remove from the heat and set aside. 

To make the caramel filling, combine the caramels and cream (or milk) in a medium microwave-safe bowl.  Microwave for 30 seconds at 50% power.  Stir.  Repeat the process, keeping a close eye on the mixture as it can burn.  Continue the microwave process until the caramels and cream are melted and combined.  Stir in half of the pecans to the caramel mixture. 

Immediately spread the caramel mixture over the bottom brownie layer.  Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles helps to get an even layer of batter over the caramel.)  Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer.  Bake for 20 minutes. 

Transfer to a wire rack and let cool completely (I then refrigerated for a couple of hours)  before slicing and serving (or placing in a air-tight container, storing in the frig). 

Lift the brownies from the pan using the edges of the foil.  Remove the foil and cut the brownies into individual squares.