CARAMEL CARROT BROWNIES2 cups vanilla wafer crumbs 1 (14 oz) can sweetened condensed milk 1 cup coconut 1 tsp vanilla 1 cup pecans, chopped 1/2 cup butter 1/3 cup packed brown sugar Preheat oven to 350 degrees F. Grease a 9 inch square baking pan. In a small bowl, blend together crumbs and condensed milk. Mix in carrot and vanilla. Spread batter evenly in pan. Sprinkle top with pecans. Set aside In a saucepan, bring butter and brown sugar to a boil, stirring constantly. Simmer about a minute, still stirring. Carefully pour hot mixture over pecans covering evenly. Bake about 25 minutes, until topping is bubbly. Cool completely before cutting into squares with a sharp knife. Adapted from source: The Brownie Experience: A Cookbook for Brownie-Lovers by Lisa Tanner
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