Brownie cake that is rich caramel, chocolate and ...

If you or someone you know loves and caramel brownies that you can enjoy together this decadent cake is rich and chocolaty, and sticky and sweet all at the same time. Top slightly sweet to make this chocolate cake with whipped cream a good thing even better!

Yield: 8 servings

Ingredients:

• Chocolate Bark
• 1/2 cup (1 stick) butter, softened
• 1/4 cup sugar
• 3/4 cup + 2 tablespoons all-purpose flour
• 2 tbsp cocoa powder, unsweetened
• 3/4 cup individually wrapped candies (approx. 17 square meters unpacked)
• 1/4 cup canned sweetened condensed milk
• Walnut pieces 1/2 cup toasted
• Filled chocolate cake
• 2 tablespoons butter
• 2 ounces unsweetened chocolate, coarsely chopped
• 2 large eggs
• 1/2 cup sugar
• 1/4 cup canned sweetened condensed milk
• 1/2 teaspoon vanilla extract
• Whipped cream for garnish (optional)

Preparation:

. 1 Make sure the crust: In a medium bowl, beat with electric mixer on medium speed, butter and sugar until smooth and creamy. Whisk flour and unsweetened cocoa powder until well blended. Press the crust mixture into the bottom and sides of an 8-inch round cake pan coated with a removable bottom. Refrigerate the crust for 30 minutes.

February. Meanwhile, prepare the caramel layer. In a small saucepan, combine caramels and 1/4 cup evaporated milk and cook over low heat until melted caramel and stir the mixture is smooth and often. The pan from the heat. Sprinkle nuts onto the bottom of the ice shell. Pour caramel mixture over pecans and spread evenly.

3 Preheat oven to 350 ° F. Prepare brownie topping. In a medium saucepan melt butter and chocolate over low heat, stirring frequently, until smooth. The pan from the heat. In a medium bowl with electric mixer on medium speed, beat eggs, sugar, condensed milk and vanilla until well blended. Add the chocolate mixture and mix until smooth. Pour the mixture into the chocolate candy coating.

April. Bake the cake until the top cracks slightly and no longer shiny, about 45 minutes. Set on a wire rack for 15 minutes before cooling the cake sides of the pan and completely.

Pie 5 cooled. Once you use a sharp knife to the cake into pieces long knife. Top each slice with a dollop of whipped cream, if desired.

Recipe Notes

• Store the cake wrapped in an airtight container or in plastic wrap for up to one week in the refrigerator. Bring the cake to room temperature before serving.