One of my favorite dessert stand-bys. It is easy to make, I usually have all the ingredients and it is always a winner. Serve it up slightly warm with some vanilla ice cream and I know you won't be disappointed.
1/2 c. butter
2 unsweetened chocolate squares
1 c. sugar
¾ c. flour
2 eggs, slightly beaten
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla
8 oz caramels, unwrapped
3 TBS whipping cream (I sometimes substitute evaporated milk)
1/2 c. chopped pecans (I omit)
1/4 c. semi-sweet chocolate chips
Heat oven to 350. In 2 quart saucepan combine butter and chocolate. Cook over medium heat, stirring occasionally, until melted. Stir in remaining brownie ingredients. Spread batter into greased 9 inch pie pan. Bake for 20-25 minutes or until brownie is firm to the touch.
Meanwhile, in a 1 quart saucepan cook caramels and whipping cream over medium-low heat, stirring occasionally, until caramels are melted.
Remove brownie from oven; spread melted caramel mixture over entire baked brownie. Sprinkle with pecans and chocolate chips. Return to over and bake for 3-5 minutes or until caramel mixture is bubbly. Let stand for 30-45 minutes, cut into wedges and serve warm with ice cream.