|There will some of this.|
|There may be some of this...|
|There will be most certainly a lot of this...|
|Similar to my sister's unit.|
But all along our goal is to make healthier choices, not to stick to rigid meal plan that deletes entire food groups out of the diet. I have to watch my carbs because that is what loads your blood with circulating sugar. But we still have the occasional starchy veggie or the juicy piece of fruit. And yes, the occasional baked sweetness. We found that with balance, we were losing weight and feeling WONDERFUL. I felt so healthy eating this way and getting exercise. All the way up to the cancer diagnosis. Since then we have existed more on what is easy rather than what is healthy. But I'm happy to report that other than the occasional bad day, I'm feeling pretty swell. So we are encouraging each other to make better choices.
· 2 cups white sugar
· 1 cup unsalted butter
· 4 eggs
· 1 cup unsweetened cocoa powder
· 1 cup all-purpose flour
· 2 teaspoons vanilla extract
· 24 individually wrapped caramels, unwrapped
· 42 pecan halves
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. Mix the sugar, butter, eggs and cocoa until just blended. Slowly add flour and one teaspoon of the vanilla. Mix until just blended. Spread batter in pan and top with chopped pecans.
3. Bake about 25 minutes. Let cool on wire rack.
4. In saucepan over low heat, melt caramels, stirring until smooth. Remove from heat and stir in remaining vanilla. Drizzle over brownies in parallel rows and press pecan halves into the caramel in neat rows. Let set for at least 10 minutes.
When I make this I use caramel ice cream topping and usually walnuts as they are cheaper. And I add all the nuts to the batter, so they are surrounded by a blanket of chocolate goodness.
But if you want to know the honest truth, for this little piece of bribery, I used this recipe.... feel free to use it is you wish.