Caramel Fudge Brownies

Yield

36 brownies

Brownie Ingredients

6 tablespoons butter or margarine, room temperature
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
1 1/3 cups (8 ounce package) caramel filled baking pieces, divided use
1 cup pecan pieces
1 teaspoon water

Filling Ingredients

1/2 cup butter or margarine
2/3 cup unsweetened cocoa powder
1/3 cup granulated sugar
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract

Directions

Preheat oven to 350°F (177°C). Grease a 13" x 9" pan using Pan Release or cooking spray.

In a medium bowl, beat butter and sugar until well blended. Add egg and vanilla, beating until smooth. Stir together flour, cocoa and salt. Beat cocoa mixture into butter mixture until well blended. Press dough onto bottom of prepared pan.

Prepare filling. In a saucepan, melt butter over low heat. Stir in cocoa and sugar. Add sweetened condensed milk. Cook, stirring constantly, until sugar is dissolved and mixture is smooth. Remove from heat. Stir in vanilla. Pour filling over dough in pan.

Set aside 1/4 cup baking pieces. Stir together remaining baking pieces and pecans. Sprinkle mixture over fudge filling.

Bake 25 to 30 minutes or until filling in center is set and baking pieces along edges of pan are bubbly. Remove from oven to wire rack. Cool 15 to 20 minutes.

Place reserved 1/4 cup baking pieces and water in small microwave-safe bowl. Microwave at HIGH (100%) power 30 seconds. Stir mixture. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until pieces are melted and smooth when stirred. Drizzle over surface. Cool completely. Cut into bars.