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Caramel Brownie Hearts

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  • Prep 10 min
  • Total 45 min
  • Servings 6
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Love brownies? Here's a special way to love every chocolaty crumb.
Created Apr 1, 2011
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Ingredients

  • 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

Steps

  •  
    1
    Heat oven to 350°F (180°C).
  •  
    2
    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.
  •  
    3
    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.
  •  
    4
    In medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 3 minutes, stirring every minute, until caramels are melted.
  •  
    5
    Arrange brownies on small serving plate. Drizzle caramel mixture over brownies. Sprinkle with pecans.

Expert Tips

  • Tip 1
    Variation: Make double-chocolate brownie hearts by drizzling with chocolate syrup instead of the caramel.

Nutrition Information

No nutrition information available for this recipe
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