Ingredients

For the Brownie Base:

• 1 box Betty Crocker™ Fudge Brownie Mix
• 1/4 cup water
• 1/2 cup vegetable oil
• 2 eggs
• 1 cup milk chocolate chips

For the Caramel Layer:

• 1/2 cup heavy whipping cream
• 20 caramels (unwrapped, about 14 oz)
• 1 egg (beaten)
• 1 cup broken pecans

For the Topping:

• 3/4 cup heavy whipping cream
• 2 tablespoons

  powdered sugar

Instructions

1. Prepare the Brownie Base:
   • Preheat your oven to 350°F (325°F for dark or nonstick pans). Grease the bottom and sides of a 10-inch springform pan with shortening.
   • In a medium bowl, mix the brownie mix, water, oil, and eggs until well blended. Stir in the chocolate chips. Spread the batter evenly in the prepared pan.
   • Bake for 50-60 minutes or until puffed in the center and a toothpick inserted near the center comes out clean. Allow the brownie to cool completely, about 1 hour.
2. Make the Caramel Layer:
   • In a small saucepan, heat 1/2 cup of heavy cream and the caramels over medium heat, stirring frequently until the caramels are melted and smooth.
   • Stir a small amount of the hot caramel mixture into the beaten egg, then combine the egg mixture back into the saucepan. Cook over medium heat for 2-3 minutes, stirring constantly, until thickened. Stir in the pecans.
   • Spread the caramel-pecan mixture evenly over the cooled brownie base. Refrigerate uncovered for at least 3 hours until completely chilled.
3. Prepare the Whipped Cream Topping:
   • In a chilled small bowl, beat 3/4 cup of heavy cream and powdered sugar on high speed until stiff peaks form.
4. Assemble and Serve:
   • Run a metal spatula around the edges of the pan to loosen the dessert, then remove the sides of the springform pan.
   • Transfer the dessert onto a serving plate. Add dollops of whipped cream around the edge of the dessert or as desired. Cut into wedges to serve.

Conclusion