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Caramel Carrot Brownies (alison Meyer)

Author/Submitted by:
Servings: 4
Categories: Brownies / Desserts

2  c  Graham cracker crumbs
14  oz  Can sweetened condensed
1  t  Vanilla
1  c  Shredded carrot
1  c  Coarsely chopped pecans
1/2  c  Butter
1/3  c  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.

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