Caramel Brownies

When it comes to desserts, chocolate isn't usually my first choice.  If there is some apple related or carrot cake on the menu I usually head towards those options first.  The only exception to this is if the chocolate on the menu is combined with caramel.  Caramel in all of its oooy gooey goodness is like liquid gold.  Pour caramel over anything and it will taste good, at least in my book.  When I saw these brownies, I knew I had to try them.  They just looked so good and full of caramel!  A co-worker's birthday was coming up and she loves chocolate so I thought it would be a great opportunity to try this recipe out.  They were very easy to make and were so good that I am glad I had to bring them into work for her birthday.  Otherwise, Joe and I would have probably eaten them all ourselves.

Caramel Brownies
From Annie's Eats

Ingredients:
For the brownies:
1cup (2 sticks) unsalted butter
12 oz. bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp. salt
1 1/2 cups pecan, coarsely chopped (optional, I omitted)
1 cup semisweet chocolate chips

For the caramel filling:
14 oz. caramel candies, unwrapped
1/3 cup heavy cream

Directions:
Preheat the oven to 350 degrees F.  Line a 9x13 inch baking pan with foil and grease the foil well with butter or cooking spray.  Combine the butter and chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until completely melted and smooth.  (Alternatively, microwave in 30 second intervals, stirring in between, until completely melted.)  Remove the bowl from the heat.  Whisk in the sugar, eggs and vanilla until incorporated.  Stir in the four 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 20 minutes.  Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.

Meanwhile, add the chopped pecans (if using) to a medium skilled over medium heat.  Toast, stirring occasionally, until fragrant and light golden brown.  Remove from the heat and set aside.  To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat.  Heat, stirring frequently, until melted ans smooth.  Stir in half of the pecans.  Immediately spread the caramel mixture over the bottom brownie layer.  Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer.  Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer.  Bake for 20-25 minutes.  Transfer to a wire rack and let cook completely before slicing and serving.  (To speed cooling, chill int he freezer for at least 30 minutes.)

Lift the browning from the pan using the edges of the foil.  Remove the foil and cut the brownies into individual squares.  Store in an airtight container.