• 12servings
  • 30minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB3, H, D, E
MineralsFluorine, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 ounces semisweet chocolate chopped

  2. 1 ounce unsweetened chocolate chopped

  3. 1/2 cup unsalted butter cut into pieces

  4. 1 cup packed brown sugar

  5. 2 large eggs

  6. 3/4 cup plus 2 tablespoons all purpose flour

  7. 1/4 teaspoon baking powder

  8. caramel pecan Layer:

  9. 3/4 cup granulated sugar

  10. 1/3 cup light corn syrup

  11. 3 tablespoons water

  12. 1/3 cup heavy cream

  13. 1 teaspoon vanilla

  14. 1-1/2 cups pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350.

  2. Butter and flour a square baking pan then tap off and discard excess flour.

  3. In heavy saucepan melt chocolate and butter over low heat stirring until smooth.

  4. Remove pan from heat then cool mixture to lukewarm and stir in brown sugar and vanilla.

  5. Add eggs 1 at a time beating well with wooden spoon until mixture is glossy and smooth.

  6. Sift together flour, baking powder and salt then add to chocolate mixture.

  7. Beat just until batter is combined then spread in pan and bake in middle of oven for 35 minutes.

  8. Cool brownie layer completely in pan on a rack.

  9. In heavy saucepan bring sugar, corn syrup, water and a pinch salt to a boil over moderate heat.

  10. Stir until sugar is dissolved then boil mixture until it turns a golden caramel color.

  11. Remove pan from heat and carefully add cream and vanilla.

  12. Stir in pecans and quickly pour mixture over brownie layer spreading evenly.

  13. Cool brownies completely in pan on a rack.

  14. Chill brownies loosely covered until caramel is firm at least 4 hours.

  15. Cut chilled brownies into squares and remove from pan while still cold.

  16. Let brownies come to room temperature before eating.

  17. Keep covered and chilled in one layer for up to 5 days.


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