Butterscotch Pecan Brownies Recipe
Ingredients
| Unsweetened chocolate square | 2 | |
| Shortening | 1/3 Cup (16 tbs) | |
| Eggs | 2 | |
| Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) (FILLING:) | |
| Sugar | 1/2 Cup (16 tbs) (FILLING:) | |
| Evaporated milk | 1/4 Cup (16 tbs) (FILLING:) | |
| Marshmallow creme | 3/4 Cup (16 tbs) (FILLING:) | |
| Vanilla extract | 1/2 Teaspoon (FILLING:) | |
| Pecans | 1/4 Cup (16 tbs), chopped (FILLING:) | |
| Caramels | 24 (CARAMEL LAYER:) | |
| Whipping cream | 1/4 Cup (16 tbs) (CARAMEL LAYER:) | |
| 1 cup semisweet chocolate chips | ||
| Butterscotch chips | 1/4 Cup (16 tbs) (TOPPING:) | |
| Pecans | 1/4 Cup (16 tbs), chopped (TOPPING:) | |
Directions
In a microwave-safe bowl, melt chocolate and shortening; stir until smooth.
Cool slightly.
In a mixing bowl, beat eggs and sugar; stir in chocolate mixture.
Combine flour, baking powder and salt; gradually stir into chocolate mixture.
Stir in pecans.
Spread into a greased 13-in x 9-in x 2-in baking pan.
Bake at 350° for 18-20 minutes or until a toothpick inserted near 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.
Add pecans.
Spread over top of brownies.
Refrigerate until set.
Combine the caramels and cream in a saucepan.
Cook and stir over low heat until melted and smooth; cook and stir 4 minutes longer.
Spread over filling.
Refrigerate until set.
Melt the chocolate and butterscotch chips; stir 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.
Cool slightly.
In a mixing bowl, beat eggs and sugar; stir in chocolate mixture.
Combine flour, baking powder and salt; gradually stir into chocolate mixture.
Stir in pecans.
Spread into a greased 13-in x 9-in x 2-in baking pan.
Bake at 350° for 18-20 minutes or until a toothpick inserted near 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.
Add pecans.
Spread over top of brownies.
Refrigerate until set.
Combine the caramels and cream in a saucepan.
Cook and stir over low heat until melted and smooth; cook and stir 4 minutes longer.
Spread over filling.
Refrigerate until set.
Melt the chocolate and butterscotch chips; stir 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.
Chef
