(by Shirley McNevich)
3/4 cup flour
3/4 cup Hershey's cocoa
1/4 tsp. salt
1 stick butter (softened)
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
3 eggs
2 tsp. vanilla
1 cup chopped pecans
3/4 cup Nestle's white chocolate chips
1/2 cup caramel ice cream topping
3/4 cup Nestle's semi-sweet chocolate chips
Grease an 8 x 8 brownie pan--set aside. In a mixer add softened butter, white sugar and brown sugar--beat. Add 2 eggs--beat. Add vanilla--beat. Add cocoa, salt and flour--beat just until mixed. Reserve 3/4 cup of the batter. Spread the rest of the batter into the greased pan. Sprinkle the chopped nuts and the white chocolate chips over the top of the batter. Drizzle the caramel topping over the batter. In a bowl add 3/4 cup reserved batter and 1 beaten egg--stir until mixed. Add the chocolate chips to reserved batter--stir. Pour the reserved batter evenly over the top of the caramel topping. Bake at 350 degrees for 30-35 minutes or until center is set. Cool completely. Cut into squares.
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