Double Fudge Brownie Chunks Recipes

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan. In small saucepan, cook caramels and milk over low heat until caramels are melted and smooth, stirring frequently.
• In medium saucepan, melt butter over low heat. Remove from heat. Stir in sugar, vanilla and eggs. Stir in flour, cocoa and salt until well blended. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spoon and spread batter in pan.
• Gently and evenly drizzle caramel filling over batter to prevent large pockets of caramel and to prevent caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.)
• Bake 35 to 40 minutes or until set.
• In small saucepan, melt remaining 1/2 cup chocolate chunks with oil over low heat, stirring until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate 1 hour 30 minutes or until chocolate is set. Cut into squares. If refrigerated longer, let stand at room temperature for 20 minutes before serving.

Steps:

• Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

Steps:

• To make the brownies, preheat oven to 325°F and butter a 15-1/2 x 10-1/2 x 2-inch baking pan.
• In a small saucepan, melt the butter and chocolate over low heat; cool.
• Onto a piece of waxed paper, sift the flour and salt, then toss with the nuts.
• In a large bowl, with a mixer at high speed, beat the eggs just until foamy.
• Add the sugar, then the cooled chocolate mixture and vanilla, and beat just until blended.
• Stir in the flour mixture just until it disappears, then spoon into the prepared pan.
• Bake for 35 minutes, or just until set and a toothpick inserted in the center comes out almost clean.
• Let cool completely in the pan before frosting.
• To make the frosting, heat the chocolate, butter, and 1/3 cup of milk in a small saucepan over low heat until chocolate melts, stirring frequently.
• Cool to lukewarm, then pour into a medium bowl.
• Stir in sugar and vanilla.
• Using a mixer, beat at high speed for about 10 minutes, or until thick enough to spread. If frosting is too thick to your liking, you can add between 1-3 tablespoons more milk and beat again to desired consistancy. Frost completely cooled brownies in pan.
• Refrigerate until ready to serve, then cut into 1-inch chunks and remove from pan.