Salted Carmel Brownies

I had these amazing "triangles" at a work bake off this spring.  I had to have the recipe.  I don't usually make sweets but these I had to make again.  I didn't cut them into triangles I served them as brownies in the pan and they were a HUGE hit with everyone.  The gooey goodness just does you in.  You can't eat just one.  They were surprisingly easy to make.

Salted Carmel Brownies
Cookie Base:
1 bag (1 lb 1.5oz) double chocolate chunk cookie mix
1/4 cup margarine, melted
2 tbl water
1 egg

2/3 c pecans, chopped

Carmel Topping:
4 tbl butter
1 bag caramels, unwrapped
1/4 c heavy cream
1/2 tsp vanilla
1/8 tsp coarse kosher salt

In medium bowl, stir together cookie mix, butter, water and egg until soft dough forms. Press dough evenly into greased 9x13 baking pan, sprinkle with 1/3 cup pecans. Bake at 350 degrees for 11 to 15 minutes or until set in center and edges just begin to pull from sides of pan. Set aside to cool.

 

Meanwhile, in medium saucepan over medium-low heat, melt butter, caramels and cream, stirring frequently until mixture is smooth. Remove from heat. Stir in vanilla and 1/8 teaspoon salt.

 

Spread caramel evenly over cookie base and sprinkle with remaining pecans. Cool completely. Sprinkle top of caramel with additional salt right before serving.

 

Store in refrigerator; bring to room temperature before serving.