Ingredients
1 cup butter, softened2 cups sugar2 teaspoons vanilla extract4 large eggs, room temperature1 cup baking cocoa1 cup all-purpose flour1/2 teaspoon baking powder1/4 teaspoon saltTOPPING:3 cups confectioners’ sugar3/4 cup baking cocoa1/2 cup butter, melted1/3 cup 2% milk3/4 teaspoon vanilla extract1 cup chopped pecans, toasted12 caramels1 tablespoon heavy whipping cream
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the cocoa, flour, baking powder and salt; gradually add to butter mixture.
Spread into a greased 13x9-in. baking pan. Bake at 350° for 23-28 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack.
In a large bowl, beat the confectioners’ sugar, cocoa, butter, milk and vanilla until fluffy. Frost brownies. Sprinkle with pecans. Refrigerate at least 1 hour.
In a microwave, melt caramels with cream; stir until smooth. Drizzle over brownies.
