Ingredients Jump to Instructions ↓

  1. 13 by-9-by-2-inch pan -- buttered and lined with buttered parchment or foil ** FOR THE BROWNIE LAYER **

  2. 3 ounces semisweet chocolate -- 1/4-inch pieces

  3. 3 ounces unsweetened chocolate -- 1/4-inch pieces

  4. 1/2 pound unsalted butter --

  5. 16 pieces 4 large eggs

  6. 1/4 teaspoon salt

  7. 3/4 cup firmly packed light brown sugar

  8. 3/4 cup granulated sugar

  9. 3/4 cup all-purpose flour ** FOR THE CARAMEL LAYER **

  10. 8 tablespoons unsalted butter

  11. 1 1/2 cups firmly packed light brown sugar

  12. 1/2 cup light corn syrup

  13. 1 cup heavy -- (whipping) cream

  14. 1 teaspoon vanilla extract

  15. 1 1/2 cups pecan pieces -- coarsely chopped

Instructions Jump to Ingredients ↑

  1. Preparation : Set a rack at the middle level of the oven and preheat to 350 degrees. For the brownie layer: Bring a pot of water to a boil and remove from heat. Combine both chocolates and the butter in a heatproof bowl (or the top of a double boiler) and place over the pot of water to melt, stirring occasionally. When the chocolate has melted, remove the bowl. In a large mixing bowl, whisk the eggs and salt until combined. Whisk in both sugars and then the vanilla. Whisk for 1 minute, to aerate slightly, then whisk in the melted chocolate and butter mixture. Fold in the flour with a rubber spatula. Scrape the batter into the prepared pan and smooth the top. Bake in the preheated oven for about 25 to 30 minutes, or until firm, but not dry. Cool on a rack. For the caramel layer: Place the butter in a heavy saucepan over low heat to melt. Stir in the brown sugar and corn syrup and bring to a boil. Insert a candy thermometer and cook to the soft-ball stage, 240 degrees. (If you don't have a thermometer, test the caramel in a glass of ice water--a spoonful dropped into the water should form a soft, pliable ball you can hold between thumb and forefinger.) Off the heat, add the cream slowly and carefully. Stop if the mixture splatters a lot or starts to boil over. Wait a minute and try again. Insert the thermometer again and cook to the firm-ball stage, 248 degrees. (Ice water test the same as before, but ball should be firmer and hold its shape better.) Remove from heat and stir in the vanilla and pecans. Allow to cool for about 30 minutes. Pour the caramel layer over the cooled brownies and spread evenly with a metal spatula. Place the pan in the freezer for 1 hour to firm the caramel layer. Run the pan over a burner set on low heat to melt the butter between the pan and the paper lining. Loosen the brownies all around the inside of the pan with a small, sharp knife. Turn out onto a cutting board. Trim edges and cut into 2-inch squares . Turn over so that caramel layer is on top. To store, keep the bars between sheets of wax paper in a tin or other container with a tight-fitting cover. (Makes 24 small brownie


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