Thursday, December 11, 2008

Caramel Pecan Chocolate Dessert

This was my favorite of the desserts

Caramel-Pecan Chocolate Dessert

1 pkg. (1 lbs 3.8 oz) fudge brownie mix
¼ c. water
½ c. vegetable oil
2 eggs
1 c. chocolate chips
½ c. whipping (heavy) cream
20 caramels (from 14 oz bag), unwrapped
1 egg, beaten
1 c. broken pecans
¾ c. whipping (heavy) cream
2 Tbsp. powdered sugar

Heat oven to 350°. Grease bottom and side of 10” springform pan. In medium bowl, stir brownie mix, water, oil, and 2 eggs until well blended. Stir in chocolate chips. Spread in pan.
Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour.
Meanwhile, in 1-quart saucepan, heat ½ c. 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 to 3 minutes, stirring constantly, until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.
Run metal spatula around side of pan. Transfer dessert on pan base to serving plate. In chilled small bowl, beat ¾ c. whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert. Cut into wedges to serve. Store covered in refrigerator.

Yield: 12 servings

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