Caramel Pecan Brownie Cake

Begin by preheating the oven to 350 degrees. Wrap the outside of a 9-inch springform pan with heavy duty foil and spray the inside of the pan with cooking spray.

In a small saucepan, melt together the caramels and evaporated milk over low heat, stirring frequently. Remove from heat and set aside.

In a mixing bowl, mix together the brownie mix, 2/3 cup oil, eggs, and water until well blended. Stir in 1 cup of chocolate chips and 1/2 cup of pecans. Pour mixture into the springform pan. Drizzle the batter with 3/4 cup of caramel sauce. Run a knife through the batter to swirl the caramel throughout. Cover and refrigerate remaining caramel sauce to serve with the cake.

Bake the cake for 1 hour to 1 hour and 10 minutes. The top should spring back when lightly touched in the center.

In a small saucepan, melt together the remaining 1/2 cup of chocolate chips and teaspoon of oil over low heat, stirring constantly. Pour over the pan of warm brownies and spread to cover. Sprinkle with remeaning 1/2 cup of pecans. Allow to cool for 30 minutes and then run a knife around the edges of the cake to loosen in from the pan. Place the cake (still in the pan) in the refrigerator for about 2 hours or until the chocolate is set.

Remove sides of pan and serve cake with warmed caramel sauce drizzled on top.