Caramel Brownie Dessert

Caramel Brownie Dessert

1 pkg brownie mix

¼ cup water

½ cup veggie oil

2 eggs

1 cup milk choc chips

½ cup whipping cream

20 caramels

1 egg beaten

1 cup broken pecans

¾ cups whipping cream heavy

2 tbsp powdered sugar

Heat oven to 350 and grease bottom and sides of a springfoam pan with PAM. In a medium bowl stir brownie mix water oil and 2 eggs until; well blended. Stir in chocolate chips and spread in pan.

Bake at 50-60 minutes or until puffed in center with tooth pick inserted near center comes out clean. Cool completely about 1 hour.

Meanwhile in a 1 qaurt saucepan heat ½ cup whipping cream and the caramels over medium heat stirring frequently until caramels are melted. Stir small amount of the hot mixture into beaten egg then stir egg back into mixture in saucepan. Cook over medium heat 2-3 minutes stirring constantly until thick. Sir in pecans and spread over brownie. Refrigerate at least 3 hours or until chilled. Run metal spatula around the side of pan to loosed dessert remove from pan. Transfer base to serving plate. In chilled small bowl beat ¾ cup of whipping cream and the powdered sugar with mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert sprinkle lightly with cocoa. Cut into wedges to serve…store in fridge.