Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in pepper. Add sugar; mix well. Blend in eggs. Add flour; mix well. Stir in 1/2 cup nuts. Spread half the batter into 13x9-inch pan sprayed with cooking spray.
Microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 min., stirring after 1 min. Stir until caramels are completely melted and mixture is well blended; spread over brownie batter in pan. Cover with remaining brownie batter. (Some caramel sauce may peek through.) Sprinkle with remaining nuts.
Bake 25 to 30 min. or until top is firm to the touch. Cool.
It is important to add the ground red pepper right after you melt the chocolate. This ensures that the pepper is evenly distributed in the brownie batter.
One serving goes a long way on chocolate flavor and can hit the spot when you are looking for a sweet treat.
Line pan with foil, with ends of foil extending over sides. Spray with cooking spray. Use foil handles to lift brownie from pan before cutting to serve.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.