Caramel Brownie Hearts
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Love brownies? Here's a special way to love every chocolaty crumb.
35 caramels, unwrapped
3 tbsp (45 mL) whipping cream
1/2 cup (125 mL) chopped pecans
1 pkg (440 g) Betty Crocker* Chocolate Chunk Supreme Brownies Mix
1/4 cup (50 mL) water
1/4 cup (50 mL) vegetable oil
Heat oven to 350°F (180°C).
Line bottom and sides of 8-inch (20 cm) square baking pan with foil or parchment paper. If using foil, grease bottom only of foil with non-stick cooking spray. Make brownie mix as directed on package, using water, oil and eggs. Bake as directed for 8-inch (20 cm) pan. Cool completely, about 1 hour.
Using foil or parchment paper to lift, remove brownie from pan. Remove foil or parchment paper. With deep 3-inch (7 cm) heart-shaped cookie cutter, cut 6 brownies.
In medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 3 minutes, stirring every minute, until caramels are melted.
Arrange brownies on small serving plate. Drizzle caramel mixture over brownies. Sprinkle with pecans.
Chocolate Chunk Brownies
Variation: Make double-chocolate brownie hearts by drizzling with chocolate syrup instead of the caramel.