desserts

Line 13×9-inch baking pan with foil, extending over edges to form handles. Generously grease foil.

Microwave unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Stir sugar into chocolate mixture until well blended. Mix in eggs. Stir in flour until well blended. Spread 1/2 of the brownie batter in greased 13×9-inch baking pan.

Bake at 350°F for 25 minutes or until batter is firm to the touch.

Meanwhile, microwave caramels and cream in microwavable bowl on HIGH 2 minutes or until caramels begin to melt. Stir until smooth. Stir in 1 cup of the pecan halves. Gently spread caramel mixture over baked brownie batter in pan. Sprinkle with chocolate chunks. Pour remaining unbaked brownie batter evenly over caramel mixture; sprinkle with remaining 1 cup pecan halves. (Some caramel mixture may peak through.)

Bake an additional 30 minutes or until brownies feel firm to the touch. Cool in pan. Run knife around edges of pan to loosen brownies from sides. Cut into 24 squares.

Makes 24 servings

Special Extra: Toasting nuts gives them more flavor. To toast nuts, spread them in single layer on baking sheet. Bake at 350°F for 12 to 15 minutes or until lightly toasted, stirring occasionally. Cool completely before using.

This recipe created by Kraft Foods.