Carmel Pecan Brownies

Ingredients

• ¾ cup (1-1/2 sticks) butter of margarine
• 4 squares Bakers Unsweetened Baking Chocolate
• 2 cups of sugar
• 4 eggs
• 1 cup of flour
• 1 pkg. (14 oz.) caramels, unwrapped
• 1/3 cup heavy or whipping cream
• 2 cups pecan or walnut halves divided (optional) (I omit)
• 1 pkg. (12 oz.) Semi-Sweet Real Chocolate Chips (optional)( I use less than 12 oz.) 

Preparation

Heat oven to 350 degrees (325 degrees for glass baking dish)Line a 13x9 inch baking pan with foil extending over edges to form handles. Grease foil. (I grease with Bakers Joy Spray)

Microwave butter and chocolate in large microwavable bowl on HIGH 2 MINUTES or until butter is melted. Stir until chocolate is completely melted. 

STIR sugar into chocolate until well blended. Mix in eggs. Stir in flour. Spread ½  of batter in pan.BAKE 25 minutes or until batter is firm to the touch.

MEANWHILE, microwave caramels and cream in microwavable bowl on High 3 minutes or until caramels begin to melt. Wisk untilSmooth. If adding nuts you can stir them in. Gently spread caramel mixture over baked brownie batter in pan. Sprinkle with chocolate chips, if desired. Pour remaining unbaked brownie batter evenly over caramel mixture. Spread as best you can. (Some caramel mixture may peak through) Bake additional 30 minutes. Cool. Lift the foil and brownies are now ready to cut. Enjoy!

Bake additional 30 minutes. Cool. Pull foil out of pan and cut! ENJOY