Caramel Carrot Brownies (alison Meyer)
Graham cracker crumbs
Can sweetened condensed
Coarsely chopped pecans
Packed brown sugar
Preheat oven to 350 degrees (325 if you're using a glass pan) and
butter a 9x9 pan.
Combine crumbs and condensed milk in a bowl, then work vanilla and
carrots into batter. Spread batter evenly in pan. Sprinkle pecans
over the top and set aside. In a saucepan, combine butter and brown
sugar and bring to a boil, stirring constantly. Continue stirring,
reduce heat, and simmer for one minute more. Carefully pour mixture
over brownies, covering entire top. Bake about 25 minutes, or until
caramel is bubbling all over the top. Cool completely before cutting.