1 1/3 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups brown sugar, packed
3/4 cup butter, room temperature
2 teaspoons vanilla extract
2 large eggs
1 (10 ounce) package milk chocolate & caramel morsels, divided
1 cup pecans, chopped divided
caramel sauce or ice cream topping
Preheat oven to 325°F. Grease a 13" x 9" baking pan using Pan Release. In a small bowl, combine flour, cocoa, baking soda and salt. Set aside.
In a large mixer bowl, beat sugar, butter and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 3/4 cup morsels and 1/2 cup nuts. Spread into prepared baking pan. Sprinkle remaining morsels and remaining nuts over top.
Bake for 25 to 30 minutes or until wooden pick inserted 2 inches from outer edge comes out clean. Cool completely in pan on wire rack. Drizzle with caramel sauce before or after cutting into squares.
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