Serving Size : 8
CRUST:
1 stick (1/2 cup) butter
1/4 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
CARAMEL LAYER:
3/4 cup caramels, (about 17 squares)
1/4 cup canned sweetened condensed milk
1/2 cup toasted pecan pieces
BROWNIE FILLING:
2 tablespoons (1/4 stick) butter
2 ounces unsweetened chocolate
2 large eggs
1/2 cup granulated sugar
1/4 cup canned sweetened condensed milk
1 teaspoon vanilla
vanilla ice cream
fudge topping
butterscotch topping
Have ready an 8-inch round fluted tart pan with removable bottom and sides at least 1-1/2 inches high.
Crust:
Beat 1 stick butter and 1/4 cup sugar with electric mixer until blended and creamy. Beat in flour and cocoa until blended. Press in bottom and up sides of ungreased tart pan. Refrigerate 30 minutes to chill and firm.
Meanwhile make Caramel Layer:
Stir caramels and 1/4 cup condensed milk in a small saucepan over low heat until caramels melt and mixture is smooth. Sprinkle pecans over bottom of chilled crust. Pour caramel mixture over pecans.
Heat oven to 350F.
Brownie Filling:
Melt 2 tablespoons butter and chocolate in a heavy saucepan over very low heat, stirring often, or in microwave. In a medium-size bowl, beat eggs with 1/2 cup sugar, 1/4 cup condensed milk, and vanilla until blended. Stir in chocolate mixture. Pour over caramel layer. Bake 45 minutes until top looks slightly cracked and no longer shiny.
Cool on wire rack 15 minutes before removing pan sides to cool completely.
Garnish with ice cream drizzled with fudge and butterscotch toppings.