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2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
2 tablespoons butter or margarine
2 tablespoons water
1/2 cup sugar
1. Heat oven to 350°F. Line 9-inch square baking pan with foil, extending foil over edges of pan; grease and flour foil.
2. Combine sugar, butter and water in medium saucepan; cook over low heat, stirring constantly, until mixture boils. Remove from heat; immediately add 1 cup chocolate chips, stirring until melted. Beat in eggs and vanilla until well blended. Stir together flour, baking soda and salt; stir into chocolate mixture. Spread batter in prepared pan.
3. Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan. Remove brownies from oven; with wooden skewer poke holes into brownie. Immediately and carefully spread caramel topping over brownie surface. Sprinkle remaining 1 cup chips and pecans over topping; lightly press into topping. Cool completely in pan on wire rack, being careful not to disturb chips while soft. Lift out of pan; cut into bars. Makes 16 bars.
Decadent and delicious! Easy to make and a real crowd-pleaser!
Moist and chewy
These are the most amazing brownies in the world. I have used these as gifts during Christmas for the past two years. I also send them to my friends in the military. Everyone that I have ever made these for can't get enogh of them. I aslo double the ingredents so they do not dry out so fast.
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