Caramel Brownie Hearts

Prep Time:10 Mins | Total Time:45 Mins | Makes:6

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

2 eggs

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.

Variation: Make double-chocolate brownie hearts by drizzling with chocolate syrup instead of the caramel.