Brownies Penyu Buram

Instructions

1. Preheat over to 325 degrees Fahrenheit. Line a 9x13-inch cake pan with parchment paper and spray with non-stick cooking spray. Set aside.
2. In a large bowl, using an electric or stand mixer, whisk the 1 (19-ounce) package milk chocolate brownie mix, 1 (19-ounce) triple fudge brownie mix , ½ cup water, ½ cup vegetable oil, and 2 large eggs until combined.
3. Pour the brownie mixture into the prepared pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let the brownies cool before frosting.
4. Place the 1 (4.4-ounce) Hershey's milk chocolate candy bar into a small microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval until the chocolate is melted and smooth. Set aside and allow to cool but not harden.
5. Using an electric or stand mixer, whisk the 1 cup softened unsalted butter and 2 ½ cups powdered sugar together until light and fluffy, scraping the sides of the bowl as needed. Add ¼ cup heavy whipping cream and ½ teaspoon vanilla extract, and mix until combined. Fold in the melted milk chocolate until fully incorporated.
6. Frost the cooled brownies and sprinkle them with ½ cup chopped pecans. Place the brownies in the fridge for about an hour.
7. Add the 12 soft caramels and 1 tablespoon heavy whipping cream to a microwave-safe dish and heat in 30-second intervals, stirring after each interval until the caramel is smooth and melted.
8. Pour the caramel over the brownies and let it set before cutting and serving.