Ingredients
1
cup sugar
1/2
cup shortening
1
teaspoon vanilla
2
eggs
2/3
cup Gold Medal™ all-purpose flour
1/2
cup baking cocoa
1/2
teaspoon baking powder
1/4
teaspoon salt
1/2
cup chopped pecans, if desired
12
vanilla caramels
1
tablespoon milk
Preparation
Heat oven to 350°F. Grease bottom and sides of square pan, 9x9x2 inches.
Mix sugar, shortening, vanilla and eggs in medium bowl. Stir in flour, cocoa, baking powder and salt.
Spread batter in pan; sprinkle with pecans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies. Cool completely. For 16 brownies, cut into 4 rows by 4 rows.
