Ingredients
19ozmilk chocolate brownie mix
19oztriple fudge brownie mix
½cupwater
½cupvegetable oil
2largeeggs
4½ozmilk chocolate candy bar,(extra large hershey’s)
1cupunsalted butter,(2 sticks), softened
2½cupspowdered sugar
¼cupheavy whipping cream
½tspvanilla extract
½cuppecans,chopped
12soft caramels
1tbspheavy whipping cream
Preparation
Preheat over to 325 degrees F. Line 9×13-inch cake pan with aluminum foil and spray with non-stick cooking spray. Set aside.
In a large bowl, using an electric or stand mixer, mix both brownie mixes, water, oil, and eggs until combined. Pour brownie mixture into prepared pan.
Bake for 40 minutes or until toothpick inserted into the center comes out clean. Let brownies cool before frosting.
Place milk chocolate candy bar into small bowl. Microwave for 30 seconds intervals, stirring after each interval until the chocolate is melted and smooth. Set aside and allow to cool.
Using an electric or stand mixer, cream together butter and powdered sugar together until light and fluffy, scraping the sides of the bowl as needed. Add heavy whipping cream and vanilla extract, and mix until combined.
Fold in milk chocolate until fully incorporated into the frosting.
Frost cooled brownies and sprinkle with chopped pecans. Place brownies in the fridge for about an 1 hour.
In microwave, melt the caramels with heavy whipping cream; stir until smooth. Drizzle over brownies. Cut into squares.
