Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup Sugar
- 2 tbsp Butter or margarine
- 2 tbsp Water
- 2 cups (12-oz pkg) HERSHEY'S Semi-Sweet Chocolate Chips, divided
- 2 Eggs
- 1 tsp Vanilla extract
- 2/3 cup All-purpose flour
- 1/4 tsp Baking soda
- 1 cup pecan pieces
- 1/4 tsp Salt
- CLASSIC CARAMEL TOPPING (recipe follows)
- =
Directions
Heat oven to 350°F. Line 9-inch square baking pan with foil, extending foil over edges of pan; grease and flour foil.
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 into prepared pan.
Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan. Meanwhile, prepare CLASSIC CARAMEL TOPPING.
Remove brownies from oven; immediately and carefully spread with prepared topping. Sprinkle remaining 1 cup chips and pecans over topping.
Cool completely in pan on wire rack, being careful not to disturb chips while soft.
Cut into bars. About 16 bars.